Spiced pork tenderloin with chickpea and spinach stew

Serves : 4

Preparation time : 10 minutes

Cooking Time : 30 minutes

Ingredients

• 1 onion, thinly sliced
• 60 ml (4 tablespoons) olive oil
• 1.5 l (6 cups) chickpeas
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) ginger, grated
• 15 ml (1 tbsp.) sweet smoked paprika
• 500 ml (2 cups) coconut milk
• 1 lime, juice
• 2 Québec pork tenderloins, cut in half
• 2 l (8 cups) spinach leaves
• 15 ml (1 tbsp.) honey
• 30 ml (2 tbsp.) curry powder
• 4 portions green beans, blanched and seasoned
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a saucepan, sauté the onion in some of the olive oil.
3. Add the chickpeas, garlic, ginger and paprika and stir.
4. Add the coconut milk, lime juice, spinach leaves, salt and pepper and simmer over low heat for 20 minutes.
5. Meanwhile, in a hot frying pan, sear the pork tenderloins in the remaining olive oil for 2 minutes on each side.
6. Mix the honey and curry powder in a bowl.
7. Coat the pork fillets with the honey-curry mixture and season with salt and pepper.
8. Place the pork tenderloins on a baking sheet lined with a silicone mat and bake for 15 to 20 minutes, depending on desired doneness.
9. Serve the pork fillets with the chickpea ragout and green beans.