Step 1: Rinse buckwheat groats thoroughly. In a small saucepan, combine buckwheat with 140ml water (2:1 ratio water to buckwheat for cooking) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed and buckwheat is tender.

Step 2: While buckwheat cooks, slice pork loin into 1-inch thick medallions. Season both sides with salt and pepper. Slice leeks into thin rounds, discarding the dark green parts.

Step 3: Heat 4g olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.

Step 4: Add the remaining 5g olive oil to the same skillet. Add sliced leeks and minced garlic. Sauté for 3-4 minutes until leeks begin to soften. Pour in vegetable broth and add fresh thyme. Bring to a simmer, cover, and cook for 3-5 minutes until leeks are tender and liquid has slightly reduced.

Step 5: Divide cooked buckwheat between two plates. Top with braised leeks and arrange pork loin medallions alongside. Serve immediately.