Step 1: Rinse the buckwheat groats. Place them in a small saucepan with 200ml water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until water is absorbed and buckwheat is tender. Fluff with a fork.

Step 2: While buckwheat cooks, slice the pork tenderloin into 1-inch thick medallions. Season both sides with salt and pepper.

Step 3: Thinly slice the spring onions (white and green parts). Peel and julienne or finely dice the carrots.

Step 4: Heat 10ml of olive oil in a large skillet over medium-high heat. Add the pork medallions and pan-fry for 3-4 minutes per side, until golden brown and cooked through. Remove pork from the pan and set aside, keeping warm.

Step 5: In the same skillet, add the remaining 8ml of olive oil. Add the sliced spring onions and carrots. Sauté for 5-7 minutes until vegetables are tender-crisp. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.