Name: Grilled Ancho‑Orange Pork Medallions with Warm Quinoa Salad, Charred Brussels & Pomegranate
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Contemporary Mexican–Mediterranean fusion
Ingredients: 560 g Pork tenderloin medallions; 2 tsp Ancho chile powder; 1 small orange (zest) Orange zest (from small oranges); 4 tbsp Fresh orange juice; 1 1/3 cup Quinoa (uncooked); 2 2/3 cup Water or low-sodium chicken/vegetable stock (for quinoa); 340 g Brussels sprouts, halved; 1/2 cup Pomegranate arils; 4 tbsp Extra-virgin olive oil; 1/4 cup Fresh mint & flat-leaf parsley, chopped (combined); 1/4 cup Toasted pumpkin seeds; 2 tsp Honey or maple syrup; 1 small Shallot, finely diced (optional, pantry staple); 1 clove Garlic, minced (optional, pantry staple); 1 tbsp Unsalted butter (optional, for finishing pork)

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