Bring the pork medallions to room temperature (15–20 minutes). Pat them dry with paper towels—dry meat sears better and gives a caramelized crust; moisture on the surface will steam and prevent browning.

Mix the spice rub: combine ground cumin (2 tsp), ground coriander (2 tsp), 1 tsp kosher salt and 1/4 tsp black pepper in a small bowl. Toast the spice mix in a dry skillet over medium heat for 20–30 seconds, stirring constantly—this blooms the essential oils and deepens their aroma. Cool briefly.

Season the pork evenly with the toasted spice mix, pressing gently so the rub adheres. Leave a small margin of unseasoned edge if you prefer a milder bite. Let the seasoned medallions rest while you prepare the millet and onions so the flavors set.

Cook the millet: heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the dry millet (1 cup) and toast, stirring, for 2–3 minutes until it smells nutty—this step prevents a grassy flavor and produces a fluffier result. Add 2 cups water or broth and 1/2 tsp salt, bring to a simmer, cover, and reduce heat to low. Cook for 12–15 minutes until water is absorbed. Turn off the heat and let rest, covered, for 8–10 minutes to steam; then fluff with a fork to separate the grains (this avoids a gluey texture).

While the millet is cooking, prepare the spring onions: trim roots and any wilted greens, keeping them whole or halving lengthwise if very thick. Toss the scallions with 1 tbsp olive oil and a pinch of salt. Heat a heavy skillet or grill pan over high heat until just smoking; char the scallions in a single layer, turning occasionally, until they have blackened streaks and are tender—2–4 minutes per side. Charring adds a smoky counterpoint to the sweet millet and apricots.

Make the millet mix: once the millet is fluffed, stir in the diced dried apricots (½ cup), toasted slivered almonds (4 tbsp), minced garlic (if using), 2 tbsp olive oil, and 3 tbsp chopped parsley. Season with salt and pepper to taste. The warm millet will soften the apricots and bloom their sweetness; almonds add crunch and toasty fat.

Sear the pork: place a large heavy skillet (cast-iron preferred) over high heat and add 2 tbsp olive oil. When the oil is shimmering and just starting to smoke, add the medallions without overcrowding the pan. Sear 2–3 minutes per side until a deep golden-brown crust forms—high heat creates the Maillard reaction, producing flavor and a savory crust.

Lower the heat to medium, add the butter (1 tbsp) to the pan and, as it melts, tilt the pan and spoon the butter over the medallions (baste) for 30–60 seconds. Basting adds flavor and helps cook the tops gently. If your medallions are thicker than 1" finish them in a preheated 400°F (200°C) oven for 6–8 minutes; for thinner medallions continue cooking in the pan. Use an instant-read thermometer: remove pork at 135°F (57°C) for medium-rare to medium—pork tenderloin is best when kept juicy and slightly pink.

Transfer the pork to a cutting board and tent loosely with foil. Rest for 5–7 minutes—resting allows juices to redistribute, preventing them from spilling out when you slice and keeping the meat moist.

Make a quick pan sauce: return the skillet to medium-high and add a splash (2–3 tbsp) of water or broth to deglaze, scraping up browned bits (these are concentrated flavor). Let the liquid reduce by half, swirl in the remaining 1 tbsp butter and 1 tbsp chopped parsley, then season to taste. The pan sauce will be glossy and concentrated and ties the pork and millet together.

Slice the pork into medallions (if not already), arrange a bed of apricot‑millet on each plate, top with pork, drizzle with the pan sauce, and scatter the charred spring onions and remaining parsley and toasted almonds on top. Serve immediately to enjoy contrast between hot pork and warm, tender millet.

Final seasoning: taste and finish with a pinch of flaky sea salt and freshly ground pepper if desired—small finishing touches elevate restaurant-quality dishes.