Roast Pork with Farro Salad

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 3/4 cup farro
  • 1 large pork tenderloin (about 1 1/4 pounds)
  • Freshly ground pepper
  • Juice of 1/2 lemon
  • 2 teaspoons dijon mustard
  • 2 cloves garlic, grated
  • 2 tablespoons extra-virgin olive oil
  • 1 10 -ounce package frozen artichoke hearts, thawed
  • 2 teaspoons white wine vinegar
  • 1/2 cup grated pecorino romano cheese (about 2 ounces)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh mint
Directions
  • Preheat the oven to 375 degrees F. Bring a medium saucepan of salted water to a boil. Add the farro and cook until just tender, about 25 minutes; drain and set aside.

  • Meanwhile, season the pork with 1/2 teaspoon salt and a few grinds of pepper. Combine the lemon juice, 1 teaspoon mustard and the garlic in a small bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Scatter the artichokes around the pork and transfer the skillet to the oven. Roast until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board; let rest 5 minutes.

  • Whisk the vinegar and the remaining 1 tablespoon olive oil and 1 teaspoon mustard in a medium bowl. Add the farro, pecorino, scallions, mint, 1/4 teaspoon salt and a few grinds of pepper; stir to combine. Slice the pork. Serve with the artichokes and farro salad.

  • Photograph by Antonis Achilleos


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