lunch

Fava Bean and Quinoa Salad with Seared Pork Tenderloin

Name: Fava Bean and Quinoa Salad with Seared Pork Tenderloin
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 230g Pork, fresh, loin, tenderloin, lean only; 30.2 g Broadbeans (fava beans), mature seeds; 75g Quinoa, cooked; 28.5 g Cashew butter, plain; 19.4 g Tamarind paste; 50g Watercress, raw

Nutrition

663

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Pork, fresh, loin, tenderloin, lean only230g

Broadbeans (fava beans), mature seeds30.2 g

Quinoa, cooked75g

Cashew butter, plain28.5 g

Tamarind paste19.4 g

Watercress, raw50g

Instructions

Bring a small pot of salted water to a boil. Add the fava beans and blanch for 3-4 minutes until tender, then drain and peel the outer skins if desired for a creamier texture.

In a small bowl, whisk together the cashew butter, tamarind paste, and a splash of warm water to create a smooth, tangy dressing. Season with a pinch of salt.

Season the pork tenderloin with salt. Heat a heavy-bottomed skillet over medium-high heat. Sear the pork for about 5-6 minutes per side until deeply browned and just cooked through to 145 deg F (63 deg C). Remove from heat and let rest for 5 minutes.

In a large bowl, toss the cooked quinoa, blanched fava beans, and fresh watercress with half of the tamarind-cashew dressing.

Slice the rested pork into medallions. Arrange the pork over the quinoa salad and drizzle with the remaining dressing. Serve immediately while the pork is warm.