In a large pot of salted boiling water, blanch scallions until soft, about 3 minutes, then shock in ice bath. Remove scallions from the ice bath then place directly in a blender. Blend while adding olive oil to emulsify. Add salt and pepper to taste.
Season pork loin with salt, pepper, and fennel pollen. Grill on all sides until internal temperature reads 145 degrees. Let rest for five minutes.
In a sauté pan over medium heat, add a tablespoon of olive oil and cook the sliced garlic until transparent. Add fregula, scallion purée, and chicken stock until simmering. Add Parmigiano and season with salt and pepper to taste. Stir until all ingredients are incorporated and place on large dish or serving platter.
Slice pork loin into 1/4-inch medallions and arrange on top of fregula verde. Drizzle the rhubarb mostarda over pork loin.
In a mixing bowl, toss pea tendrils, shaved rhubarb, olive oil, lemon juice, salt and pepper. Place salad atop the Pork loin, drizzle with olive oil, and enjoy!
To make the rhubarb mostarda:
In a deep sauté pan over medium heat, combine the rhubarb, white wine, and simple syrup. Cook the rhubarb until soft, about 5 minutes. Remove from heat then strain out the rhubarb, reserving the liquid. Place the rhubarb on a plate and chill.
Return cooking liquid to pan and add the mustard seeds. Cook until the liquid is reduced by half then chill. In a mixing bowl, add mustard powder then slowly whisk in the cooking liquid with mustard seeds until it’s the consistency of a jam. Gently fold in cooked rhubarb then add salt and pepper to taste.