Careme

Instructions

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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
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Let the seasoned pork stand 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. Add the prepared zucchini, 1/2 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; divide between two plates.

5. 5.

   Reduce the heat to medium and add 2 teaspoons olive oil. Add the seasoned pork and sear for 4 to 5 minutes per side, adjusting the heat if the spices darken too quickly, until browned and the centers reach 145°F. Transfer the pork to a clean plate to rest while making the salsa.

6. 6.

   Add 2 teaspoons olive oil to the pork skillet over medium heat. 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 1/2 teaspoon kosher salt, scraping up the browned fond. Cook for 6 to 7 minutes, stirring and crushing the tomatoes, until they form a chunky salsa. Stir in the prepared lime juice and remove from the heat.

7. 7.

   Spoon the tomato–Hatch chile salsa onto the two plates beside the zucchini. Arrange two rested pork medallions on each plate, scatter with the toasted pumpkin seeds, and serve.