Pork Tenderloin with Lemon Chickpea Cream

The pork tenderloin with lemon chickpea cream is a dish full of flavors that combines the delicate taste of the meat with the creaminess of chickpeas flavored with lemon. Here is the recipe to prepare it:

Ingredients

• 1 pork tenderloin (about 500-600 g)
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh rosemary
• 2 cloves of garlic
• 400 g of cooked chickpeas (you can use canned for convenience)
• Grated zest of 1 lemon
• Juice of 1/2 lemon
• Vegetable or meat broth (as needed)
• Chopped fresh parsley (optional)
• 1 tablespoon of tahini (sesame paste, optional)

Preparation

1. Begin by pre-heating the oven to 180 °C.
2. Season the pork tenderloin with salt, pepper, and a drizzle of oil. Grease a pan with another drizzle of oil and brown the tenderloin over medium-high heat with the crushed garlic cloves and rosemary until it is well browned on all sides.
3. Transfer the meat to the oven and cook for 15-20 minutes, or until a thermometer inserted in the center reaches 63 °C. Let the meat rest wrapped in aluminum foil for 5-10 minutes before slicing.
4. While the meat is cooking, prepare the chickpea cream. In a blender, puree the cooked chickpeas with the lemon zest and juice, adding broth until the desired consistency is reached. If desired, a tablespoon of tahini can be added for a stronger flavor.
5. Transfer the cream to a pot and heat it slowly, adjusting the salt and adding a bit of pepper if necessary.
6. Serve the pork tenderloin in slices with the lemon chickpea cream alongside. Sprinkle with chopped fresh parsley as a final touch, if desired.

Trivia

Italian cuisine does not often use chickpeas in combination with meat, but this dish makes a charming exception. The lemon chickpea cream is an excellent example of how simple ingredients can be transformed into a rich and refined side dish that pairs well with meat. The zest and juice of lemon, in particular, add a freshness that balances the sweetness of the chickpeas and the richness of the pork.