While your rice steams away, a cumin-rubbed tenderloin cooks in just a flash and gets finished in a fresh oregano marinade. Cook, relax, and enjoy!

What you’ll need:
¼ cup capellini spezzati
½ cup basmati rice
1 large clove garlic
3 oz radish
1 oz cilantro
fresh oregano
¼ tsp crushed red pepper
3 Tbsp red wine vinegar
12 oz pork tenderloin
1 tsp ground cumin
olive oil
coarse salt
freshly ground black pepper

Equipment:
medium pot
large skillet

Recipe steps:

1. Cook pilaf
   Heat 1 tablespoon oil in a medium pot over medium-high. Add capellini and cook until browned, about 2 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Stir in 1 cup water and ¼ teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook until water is absorbed and rice is tender, 20 minutes. Keep covered until ready to serve.

2. Prep vegetables
   Peel and finely chop garlic. Cut radishes in half and thinly slice. Pick cilantro and oregano leaves from stems and finely chop oregano leaves.

3. Make radish salad
   Add crushed red pepper, radish, 1 tablespoon vinegar, and 2 tablespoons oil to a medium bowl. Season to taste with salt and pepper and toss to combine.

4. Prepare pork
   Cut pork on the bias into ½-inch thick medallions. Season both sides with cumin, salt, and pepper. To a small bowl, add garlic, oregano, remaining vinegar, and 1 tablespoon water and stir to combine.

5. Sear pork
   Heat 1 tablespoon oil over medium-high in a large skillet. Add pork medallions and cook until browned on bottom, about 2 minutes. Flip and brown on the other side, about 2 minutes. Pour in vinegar mixture and remove from heat.

6. Finish salad and serve
   Add cilantro leaves to radish salad and toss to combine. Serve pilaf with pork and radish salad. Enjoy!

See what else is cooking this week!