Pork Medallions with Roasted Red Pepper, Almond and Thyme Sauce with Lemon Wheat Berries

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole red bell peppers on a tray and roast for 20 to 25 minutes, turning once, until the skin is charred and the flesh is tender.

2. 2

   Transfer the roasted peppers to a bowl and cover for 10 minutes. Then peel them, remove the seeds, and cut into strips.

3. 3

   Meanwhile, season the pork tenderloin medallions on both sides with 4 g salt, black pepper, and sweet paprika.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2 minutes per side until nicely browned. Transfer to a plate; they will finish cooking later.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil and cook the yellow onion for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.

6. 6

   Add the roasted red pepper strips, toasted almonds, white wine, chicken broth, and half of the fresh thyme. Cook for 4 minutes so the flavors combine and the liquid reduces slightly.

7. 7

   Transfer the pepper mixture to a blender, or use an immersion blender, and purée until smooth. Return the sauce to the skillet, add the heavy cream and butter, and stir over low heat until silky.

8. 8

   Return the pork medallions and any juices from the plate to the sauce. Cook for 4 to 6 minutes over medium-low heat, until the pork is cooked through but still juicy.

9. 9

   Warm the cooked wheat berries in a saucepan or skillet with 2 tablespoons of water for 2 minutes. Add the lemon zest, lemon juice, fresh parsley, the remaining fresh thyme, and the remaining 4 g salt. Mix well.

10. 10

    Serve a bed of lemon wheat berries on each plate, top with the pork medallions, and spoon over the roasted red pepper, almond, and thyme sauce.