Chickpea Chard Pork
Ingredients
14-oz piece of pork tenderloin
1 x 17-oz jar of roasted peeled peppers in brine
1O oz rainbow chard
1 heaping teaspoon fennel seeds
1 x 23-oz jar of chickpeas (find them in Italian delis)
Instructions
Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with tablespoon of olive oil and sear for 5 minutes, turning halfway. Meanwhile, drain the peppers and quickly dice into ½-inch chunks, then trim and finely slice the chard, stalks and all.
Remove the pork to a plate, then add the fennel seeds, peppers, and all the chard to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to a boil. Sit the pork back in so it's touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.
Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra virgin olive oil, and serve.