Careme

Instructions

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1. 1.

   Cut 12 oz boneless pork loin across the grain into 3/4-inch-thick medallions. Pat dry and season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper. Set aside while preparing the other components.

2. 2.

   Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff. Prepare the vegetables and pork while it cooks.

3. 3.

   Trim 12 oz zucchini and cut into 1/2-inch half-moons. Dice 8 oz Roma tomatoes and place in a medium bowl.

4. 4.

   Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 tablespoons juice. Mince 1 garlic clove and chop enough fresh oregano leaves to measure 1 tablespoon. Whisk together in a small bowl:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 minced garlic clove
   • 1 tablespoon chopped fresh oregano
   • 1 tablespoon olive oil

   Toss 1 tablespoon of this lemon-oregano dressing with the diced tomatoes and 3/8 teaspoon fine table salt. Keep the rest of the dressing for finishing.

5. 5.

   Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared zucchini and 1/2 teaspoon fine table salt. Cook for 6–8 minutes, turning occasionally, until browned in places and just tender. Transfer to a plate.

6. 6.

   Add 1/2 tablespoon olive oil to the same skillet over medium-high heat. Add the seasoned pork in a single layer and cook for 3–4 minutes per side, until golden and the centers reach 145°F. Transfer to a cutting board and rest for 3 minutes, then slice.

7. 7.

   Divide the quinoa between two shallow bowls. Arrange the zucchini, dressed tomatoes, and sliced pork in separate sections on top. Spoon the reserved lemon-oregano dressing over the pork and quinoa, and serve.

Want more detail? See the temperature guide.