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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Roast Pork with Farro Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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