Thoroughly rinse produce and pat dry. Preheat oven to 375 degrees and prepare a baking sheet with aluminum foil. Stem chard and roughly chop leaves. Roughly chop garlic. Peel carrots and cut into 1" chunks. Stem thyme sprigs. In a small mixing bowl, combine sour cream with tahini and 2 Tbsp. of water. Season with a pinch of salt and pepper. Rinse pork tenderloin and pat dry. Slice pork tenderloin into 1" medallions and season with a pinch of salt and pepper.

Arrange carrots on baking sheet and drizzle with olive oil. Season with coriander and a pinch of salt and pepper. Roast in oven for 20 minutes or until fork tender and lightly caramelized.

Heat 1 tsp. of olive oil in a medium pan. Working in two batches, add half of the medallions to pan and sear 4 minutes on first side. Flip medallions, sear for another 3 minutes, then remove to a plate. Drain excess fat from pan and repeat with second batch, removing them to the plate when finished so the pan is empty for the glaze.

Add apricot preserves, thyme leaves, ¼ cup of water, and red pepper flakes (to taste - start with a pinch, taste, and add more if desired) to pan, and mix well to combine. Return pork medallions to the pan and bring glaze to a simmer. Cook for 5-6 minutes, turning once, until mixture is thickened, pork medallions are glazed, and a minimum internal temperature of 160 degrees is reached. Remove medallions and any glaze in pan to a clean plate and set aside. Wipe out pan and return to heat.

Heat 1 tsp. of fresh olive oil in pan and add minced garlic and chopped chard. Season with a pinch of salt and pepper and stir often, until leaves begin to wilt, about 2-3 minutes. Toss in sesame seeds, stir to coat evenly, and prepare to serve.

Place a serving of carrots and chard next to the plated pork medallions. Top chard with a drizzle of sour cream-tahini mixture, and dig in!