Pork Tenderloin with Choricero Pepper and Fennel Sauce over Creamy Scallion Rice

Instructions

1. 1

   1. Season the pork tenderloin medallions on both sides with salt and black pepper.

2. 2

   2. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork for 2-3 minutes per side until browned. Transfer to a plate; it will finish cooking later. If checking with a thermometer, the final internal temperature should reach 145°F/63°C.

3. 3

   3. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced fennel and the white parts of the scallions. Cook for 5 minutes, stirring, until softened and lightly golden.

4. 4

   4. Add the chopped garlic, choricero pepper paste, and sweet paprika. Cook for 30 seconds, stirring so it does not burn.

5. 5

   5. Pour in the white wine and scrape up the browned bits from the pan. Cook for 2 minutes so it reduces slightly. Add 240 ml of the chicken broth and simmer 4 minutes more.

6. 6

   6. Meanwhile, in a medium saucepan, bring the remaining 240 ml chicken broth to a boil. Add the long-grain rice, reduce to low heat, cover, and cook for 15 minutes until the liquid is absorbed.

7. 7

   7. Turn off the heat under the rice and stir in the butter along with the green parts of the scallions. Cover again and let rest for 5 minutes so it becomes creamy and fluffy.

8. 8

   8. Blend the fennel and choricero sauce directly in the skillet with an immersion blender, or carefully transfer it to a blender, until smooth. Return it to low heat.

9. 9

   9. Add the heavy cream and lemon juice to the sauce. Stir well and adjust salt if needed.

10. 10

    10. Return the pork and any collected juices to the skillet and cook over low heat for 3-4 minutes, spooning sauce over the meat, until juicy and the center reaches 145°F/63°C.

11. 11

    11. Serve a bed of creamy scallion rice, top with the pork medallions and plenty of sauce, and finish with chopped fresh parsley.