Roast Pork with Farro Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
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