Categories: Pork

Ingredients

• 2 bunches scallions, halved lengthwise
• 3 tbsp olive oil
• Kosher salt and ground pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 lb pork tenderloin
• 2 garlic cloves, thinly sliced
• 15 oz can diced tomatoes, drained, juices reserved
• 15 oz can chickpeas, undrained
• 1 cup jarred roasted red peppers, drained and sliced
• 1 tbsp almond butter
• 1 tsp sherry vinegar
• 1 tbsp chopped oregano

Directions

1. Preheat the broiler. Toss the scallions with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet; season with pepper. Broil, turning, until charred, 5 minutes.

2. Meanwhile, combine the cumin, paprika, and salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.

3. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tbsp olive oil and the garlic to the pot. Cook, stirring, until golden, 1-2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10-12 minutes.

4. Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.

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