Pork Tenderloin Medallions with Braised Rainbow Chard and Savory Freekeh

Rinse freekeh thoroughly. Bring 1.5 cups of water to a boil, add freekeh, reduce heat to low, and simmer covered for 20 minutes until tender and nutty. Drain any excess liquid.

Slice pork tenderloin into 1-inch medallions. Season lightly with salt.

Heat a heavy skillet over medium-high heat with half the sesame oil. Sear pork medallions for 3-4 minutes per side until deeply golden brown and cooked through. Remove and let rest.

In the same skillet, add the remaining oil and sliced red onions. Sauté until translucent, then add the roughly chopped rainbow chard. Cook until the greens are wilted and tender.

In a small bowl, whisk the cashew butter with a splash of warm water to create a smooth, creamy sauce.

To plate: Spoon the warm, chewy freekeh onto the center of the plate. Top with the sautéed chard, arrange the pork medallions over the greens, and drizzle everything with the cashew sauce. Serve immediately.