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Recipe

Chickpea Chard Pork

In this dish, quick-cooking weeknight standby pork tenderloin gets a flavor boost from fennel seeds. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.

Ingredients

  • 14 oz. piece of pork tenderloin
  • Sea salt and black pepper
  • 1 Tbs. olive oil
  • 1 17-oz. jar of roasted peeled peppers in brine
  • 10 oz. rainbow chard
  • 1 heaping tsp. fennel seeds
  • 1 23-oz. jar of chickpeas (find them in Italian delis)
  • Red wine vinegar, for serving
  • Extra-virgin olive oil, for serving

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 55
  • Sodium (mg): 1710
  • Carbohydrates (g): 62
  • Fiber (g): 12
  • Sugar (g): 7
  • Protein (g): 36

Preparation

  • Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 Tbs. of olive oil and sear for 5 minutes, turning halfway. Meanwhile, drain the peppers and quickly dice into 1/2-inch chunks, then trim and finely slice the chard, stalks and all.
  • Remove the pork to a plate, then add the fennel seeds, peppers, and all the chard to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to a boil. Sit the pork back in so it’s touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.
  • Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra-virgin olive oil, and serve.

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