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Seared pork loin with harissa chickpeas

Seared pork loin with harissa chickpeas

Published: March 12, 2020 at 4:17 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

A healthy, low-calorie midweek dinner idea, using charred pork loin medallions, harissa, chickpeas and spinach. It's less than 500 calories per serving!

  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal464
fat17.5g
saturates4g
carbs22.1g
sugars2.9g
fibre8.2g
protein50.5g
salt1g
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Try this recipe for seared pork loin with harissa chickpeas, then check out our roast pork loin, Tuscan pork loin steaks and pork medallions.

Ingredients

  • 3 tsp olive oil
  • ½ onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp harissa
  • 400g tin chickpeas, drained and rinsed
  • 250ml chicken stock
  • 2 pork loin medallions
  • a large handful baby spinach
  • a handful coriander

Method

  • STEP 1

    Heat 2 tsp of olive oil in a pan and add the onion with a pinch of salt. Cook gently for 5-10 minutes or until soft, adding a little water if it catches. Add the garlic and cook for a minute, then add the harissa and chickpeas, stirring until fully coated. Pour in the stock and simmer gently for 15 minutes.

  • STEP 2

    Heat a frying pan over a high heat and rub the pork medallions all over with 1 tsp of oil and season well. Cook the medallions for 2-3 minutes on each side, then rest under foil for 10 minutes.

  • STEP 3

    Stir the spinach and coriander through the chickpeas, and divide between two plates. Sit the pork on top and serve.

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