Name: Mediterranean pork with farro salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz pork tenderloin, trimmed; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 2 1/4 tsp extra virgin olive oil; 1/4 cup farro; 1 cup water; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

488 calories

Protein: 45g; 36% of calories
Carbs: 38g; 31% of calories
Fat: 19g; 33% of calories

Instructions

Prep 20 min · Cook 25 min

In a small saucepan, combine the farro and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 to 30 minutes until the grains are tender. Drain any excess liquid and set aside.
While the farro cooks, season the pork tenderloin with half the salt, half the pepper, and all the dried basil.
Heat half the olive oil in a skillet over medium-high heat. Add the pork and sear for 5 minutes, flip, and cook for 5 to 7 minutes more until the internal temperature reaches 145°F. Remove the pork from the skillet and let it rest for 5 minutes before slicing.
In a bowl, toss the cooked farro with the remaining olive oil, lemon juice, remaining salt, remaining pepper, cucumber, cherry tomatoes, and red onion.
Place the farro salad on a plate. Slice the rested pork and arrange it over the salad. Garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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