- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 447 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 95 milligrams
- Sodium
- 798 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 10 grams
- Protein
- 39 grams
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.
