Ingredients

• 2 bunches spring onions or scallions, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (hot or sweet)
• 1 large pork tenderloin (about 1 1/2 pounds)
• 2 cloves garlic, thinly sliced
• 1 15-ounce can diced tomatoes, drained, juices reserved
• 1 15-ounce can chickpeas (do not drain)
• 1 cup jarred roasted red peppers, drained and sliced
• 1 tablespoon almond butter
• 1 teaspoon sherry vinegar or red wine vinegar
• 1 tablespoon chopped fresh oregano

Instructions

1. Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
2. Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
3. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
4. Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.
5. Photograph by Ryan Dausch