| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for the grill
- 3 pineapple slices (about 1/2 inch thick)
- 1/2 cup pico de gallo
- 1 pork tenderloin (about 1 pound)
- Kosher salt
- 2 teaspoons chipotle chile powder
- 1 1/2 teaspoons ground cumin
- 1 cup semi-pearled farro
- 2 tablespoons fresh lime juice (from about 2 limes)
- Freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 4 cups baby spinach
- 2 cups shredded red cabbage (about 1/4 small head)
- 1 ripe avocado, diced
Instructions
- Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
- Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
- Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
- Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.
Nutrition Facts
| Calories | 593 |
| Total Fat | 27 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 74 milligrams |
| Sodium | 474 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 13 grams |
| Sugar | 6 grams |
| Protein | 34 grams |
Reviews
Not a fan of the bitter dressing. I think it would be better with another dressing or maybe adding a touch of honey.
This was very good, but I did have to modify the dressing – it tasted like lime, oil, and cumin – so I added a some onion and garlic powder, salt, pepper, and some street taco seasoning, and a little bit of honey. I added a small amount of the dressing to the cooked farro before serving and then topped each salad with crumbled Cotija cheese.
I’ve made this several times and it’s perfect for a healthy summer meal. Very flavorful!
Very flavorful meal. I used shredded chicken breasts instead of pork and added sliced cherry tomatoes. I also used a bag of coleslaw instead of cabbage. I made everything up and kept it separately until it was meal time. I had this for lunch for several days and it will be in my summer rotation.
Very flavorful, healthy and great for leftovers! One of my favorite recipes!!!
This is a great recipe, bursting with flavor and quick to throw together
This was a big hit with my family. I used regular chili powder in lieu of chipotle for my kids. The pork still had lots of flavor. The dressing was a little bland for me. I added more lime juice and a teaspoon of taco seasoning. Keeping this recipe in our rotation of meals!
Really good and easy! Made the mistake of getting pork that was already seasoned (a little salty) otherwise excellent! Pretty colored meal!
This was awesome! This is well outside of our normal type of cuisine but we are trying to eat healthier so we decided to give it a try. I used quinoa rather than farro just because we had it on hand, followed the recipe for everything else. Even my kids loved it.
Chicken wings