Give radicchio a try. The slightly bitter vegetable is high in antioxidants and an excellent source of vitamin K.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 3/4 cup farro
- Kosher salt and freshly ground pepper
- 2 small pork tenderloins (12 ounces each)
- 2 teaspoons finely chopped fresh rosemary
- 1 orange, cut into 8 wedges
- 1/3 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 teaspoons honey
- 2 cups chopped radicchio (about 1/2 head) or escarole
- 1/4 cup roughly chopped fresh parsley
Instructions
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 minutes. Stir in the farro, 1/2 teaspoon salt and a few grinds of pepper. Add 1 3/4 cups water and bring to a boil. Reduce the heat to a simmer, cover and cook until the water is absorbed and the farro is tender, 25 minutes.
- Meanwhile, rub the pork with the rosemary and a pinch each of salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and orange wedges. Cook, turning the pork and oranges halfway through, until browned, 5 minutes. Transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork and oranges to a cutting board; let rest.
- Add the wine to the skillet and cook over medium-high heat, scraping up any browned bits, until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken broth and honey and simmer until slightly reduced, about 2 minutes.
- Slice the pork. Stir the radicchio and parsley into the farro. Serve the pork with the oranges and farro; top with the pan sauce.
Nutrition Facts
| Calories | 470 |
| Total Fat | 18 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 111 milligrams |
| Sodium | 347 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 5 grams |
| Protein | 41 grams |
| Sugar | 7 grams |
| Calories | 470 |
| Total Fat | 18 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 111 milligrams |
| Sodium | 347 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 5 grams |
| Protein | 41 grams |
| Sugar | 7 grams |
Reviews
Assuming it’s okay to rate this effort even if I had to make substitutions… ? FIVE Stars !
No radicchio, farro or parsley on hand, so I substituted a rice-lentil-carmelized onion dish, (Lebanese Mujadarra) I already had in the fridge, and I had lots of sweet tangerines on hand so used them for the orange. I didn’t need to substitute anything in the sauce and it was fantastic. This was the best, fastest pork tenderloin recipe out of the dozen or so I’ve tried in the last 2 years and I’ll definitely aim for the same again. Thanks for the inspiration.
No radicchio, farro or parsley on hand, so I substituted a rice-lentil-carmelized onion dish, (Lebanese Mujadarra) I already had in the fridge, and I had lots of sweet tangerines on hand so used them for the orange. I didn’t need to substitute anything in the sauce and it was fantastic. This was the best, fastest pork tenderloin recipe out of the dozen or so I’ve tried in the last 2 years and I’ll definitely aim for the same again. Thanks for the inspiration.
The pork was delicious, the oranges got a bit overcooked. I’d not had farro before, was pleasantly surprised but think it would benefit from something sweet, not radicchio. Might try taking out several of the orange wedges before they are overcooked, cut them up and add those to the farro. Overall, a nice change from the usual dinner!
I was a little sceptical of this recipe, but it came out really good. I did not use the radicchio because it is bitter and I just don’t like it. That being excluded it was delicious with delicate flavors of spice and sweetness.
I also used a little more sage, salt and pepper than the recipe called for. Covering the tenderloins thoroughly.
I also used a little more sage, salt and pepper than the recipe called for. Covering the tenderloins thoroughly.
Don’t waste your time. Bitter overall, not balanced.