Grilled Pork Medallions with Buckwheat Groats

In a small bowl, mix the ground sweet paprika, garlic powder, salt and black pepper. Cut the pork tenderloin into 2 to 3 cm thick medallions and coat them on all sides in the spice mixture. Let rest for 10 minutes.

Rinse the buckwheat groats thoroughly under running water and drain well.

In a larger pot, heat 15 ml of olive oil over medium heat and add the chopped onion and carrot. Sauté for 5 minutes, until the vegetables soften slightly and release their aroma.

Add the diced red pepper, zucchini and rinsed buckwheat groats. Sauté everything together for another 2 minutes, then pour in the warm vegetable stock.

Once the liquid comes to a boil, reduce the heat, cover the pot and simmer gently for about 15 to 20 minutes, or until the buckwheat groats have absorbed all the liquid and softened. Finally, gently stir in the fresh parsley and remove the pot from the heat.

While the groats are cooking, heat a grill pan over high heat and lightly grease it with the remaining 15 ml of olive oil.

Cook the marinated pork medallions in the hot pan for 3 to 4 minutes on each side, until they develop a nice seared crust while remaining soft and juicy in the center.

Transfer the cooked medallions to a plate and let them rest for 3 minutes, then serve them warm on a bed of cooked buckwheat groats with vegetables.