Citrus-Glazed Pork with Farro
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 74 milligrams
- Sodium
- 638 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 6 grams
- Protein
- 32 grams
- Sugar
- 16 grams
- Total: 40 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1 red onion, chopped
1 cup farro
Kosher salt and freshly ground pepper
6 ounces Brussels sprouts, trimmed and thinly sliced
Juice of 1 lime
2 oranges, halved (1 1/2 juiced, 1/2 cut into 4 wedges)
2 tablespoons honey
1 1-pound pork tenderloin
2 teaspoons ground cumin
2 teaspoons paprika
Pomegranate seeds, for topping
Directions
- Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
- Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
- Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds.