Trim and pat the pork medallions dry, then season: combine the ancho chile powder (2 tsp), the orange zest from 1 small orange, 1 tbsp of the orange juice, 1/2 tsp kosher salt (or to taste) and a generous grind of black pepper. Rub this paste onto both sides of the medallions and let them sit at room temperature for 10–15 minutes while you prepare the other components. Drying and allowing the pork to rest lets the spice mix adhere and the meat to come closer to room temperature so it cooks evenly.

Rinse the quinoa briefly under cold water in a fine mesh sieve to remove the natural saponin bitterness. Drain well. Toasting or rinsing quinoa removes off-flavors and improves texture.

Cook the quinoa: in a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely diced shallot and sauté 2–3 minutes until translucent to build aromatics; add the minced garlic and cook 20–30 seconds until fragrant. Add the drained quinoa and toast for 1 minute, stirring — toasty grains give a more complex nuttiness. Pour in 2 2/3 cups water or stock and the remaining 3 tbsp orange juice (reserve 1 tbsp for the dressing), bring to a simmer, then cover and reduce to low for 12–15 minutes until liquid is absorbed. Let rest, covered, off the heat for 5 minutes to steam — this makes fluffy, separated grains rather than gummy quinoa.

While the quinoa cooks, prep and char the Brussels sprouts: toss the halved sprouts (340 g) with 1 tbsp olive oil, 1/4 tsp salt and a few grinds of pepper. Heat a large heavy skillet (cast iron is ideal) over medium-high until very hot. Add the sprouts cut-side down without crowding; press gently so the cut side makes full contact. Let them sear undisturbed 3–5 minutes until deep brown/charred — searing develops caramelized flavors and mellows the sprouts' bitterness. Flip and cook 2–3 more minutes until tender-crisp. If you prefer a smokier finish, finish under a broiler or on a hot grill for 1–2 minutes.

Finish the quinoa salad base: fluff the quinoa with a fork and transfer to a large bowl. Stir in the warm charred Brussels sprouts, pomegranate arils (1/2 cup), chopped herbs (1/4 cup combined mint & parsley), toasted pumpkin seeds, the remaining 3 tbsp olive oil minus the 1 tbsp used earlier (so total oil used equals 4 tbsp across the recipe), the reserved 1 tbsp orange juice, and 2 tsp honey or maple syrup. Season to taste with salt and pepper. The warm quinoa will gently release its starches and absorb the dressing, so dress it while warm for best flavor melding.

Heat your grill or heavy skillet: for a grill, preheat to medium‑high (about 400°F/200°C). If using a stovetop, preheat a large cast‑iron skillet or heavy-bottomed pan until smoking slightly; add 1 tsp oil and swirl. You want a hot surface to get a quick sear which locks flavor and creates crust.

Cook the pork medallions: place the seasoned medallions on the preheated grill or skillet. Cook undisturbed 3–4 minutes per side (depending on thickness) until a deep, slightly charred crust forms. Use an instant-read thermometer to check for doneness — pork tenderloin is best at 140–145°F (60–63°C) for juicy, slightly pink meat. Cooking to temperature rather than time prevents drying.

Optional pan-finish: when the pork is nearly at target temp, add 1 tbsp butter and a splash of the orange juice to the skillet and baste the medallions for 30–60 seconds — the butter adds gloss and the orange juice helps deglaze and glaze the crust with a bright finish.

Rest the pork: transfer the medallions to a cutting board and let rest 5 minutes. Resting allows the muscle fibers to reabsorb juices, ensuring each bite is moist.

Slice and assemble: slice the pork into 1/2-inch thick coins. Spoon a generous bed of the warm quinoa and Brussels mixture onto each plate, arrange slices of pork over the quinoa, and finish with extra pomegranate arils, a sprinkle of toasted pumpkin seeds, a few herb leaves, and a light drizzle of olive oil if desired. A pinch of flaky sea salt over the pork brightens the flavors.

Serve immediately: because elements — warm quinoa and hot-seared pork — are best freshly plated. The contrast of warm grains, crisp-tender sprouts and cool pomegranate seeds makes every bite texturally interesting.