| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Simple recipe that you could substitute any grain into! I had to take some extra time to saute the artichoke hearts after I took them out of the oven and season them with some garlic powder to increase their flavor.
I made this as written except I had to sub long grain rice for farro…it came out wonderfully! The pork was great, the salad flavors were really interesting and balanced, and best of all it was fast and easy to throw together during a weekday. I’ll be making this again and again.