Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Pat 12 ounces pork loin dry, cut it crosswise into four medallions, and gently pound them to an even 3/4-inch thickness. Combine and rub over both sides of the pork:

   • 1 teaspoon dried oregano
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Set the seasoned pork aside while preparing the vegetables.

2. 2.

   Prepare the produce:

   • Cut 12 ounces zucchini into 1/2-inch-thick half-moons
   • Dice 8 ounces Roma tomatoes
   • Thinly slice 4 ounces Walla Walla sweet onion
   • Stem, seed, and finely chop 1 medium Hatch chile
   • Mince 1 garlic clove

   Halve and juice 1 lime to yield about 1 tablespoon juice.

3. 3.

   Heat a large skillet over medium heat. Toast 2 tablespoons pumpkin seeds, stirring frequently, until fragrant and beginning to pop, about 2 minutes; transfer them to a plate.

4. 4.

   Raise the heat to medium-high and add 2 teaspoons olive oil. Cook the prepared onion and Hatch chile for 3 minutes. Add the prepared garlic and cook for 30 seconds. Stir in the prepared tomatoes and 1/4 teaspoon kosher salt; cook for 6 to 7 minutes, stirring and crushing the tomatoes, until the mixture becomes a chunky salsa. Stir in the prepared lime juice, then transfer the salsa to a bowl.

5. 5.

   Wipe out the skillet and heat 2 teaspoons olive oil over medium-high heat. Add the seasoned pork and sear for 4 to 5 minutes per side, until browned and the centers reach 145°F. Transfer the pork to a clean plate and rest it for 5 minutes.

6. 6.

   While the pork rests, add 2 teaspoons olive oil to the same skillet over medium-high heat. Add the prepared zucchini, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Cook for 5 to 6 minutes, tossing occasionally, until browned at the edges and crisp-tender.

7. 7.

   Spoon the tomato–Hatch chile salsa onto two plates, arrange two pork medallions on each, and add the seared zucchini alongside. Scatter the toasted pumpkin seeds over the pork and salsa, then serve.