Herbed Pork Tenderloin With Lemony Farro and Arugula

herbed-pork-tenderloin-lemon-farro-arugula
Photo by Christopher Baker
Herbed Pork Tenderloin With Lemony Farro and Arugula 3.3 34 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 482 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 99 mg
    • Sodium 437 mg
    • Protein 42 g
    • Carbohydrate 40 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 50 mg

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Rub the pork with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook the pork, turning occasionally, until browned, 6 to 8 minutes.

Transfer the skillet to oven and roast the pork, turning once, until an instant-read thermometer inserted into the center registers 145° F, 12 to 18 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.

Meanwhile, cook the farro according to the package directions; drain and transfer to a medium bowl. Add the arugula, cherries, lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 2 pork tenderloins (about 1 1/2 pounds total)
  3. Check 1 tablespoon chopped fresh thyme leaves
  4. Check kosher salt and black pepper
  5. Check 1 cup farro
  6. Check 1/2 bunch arugula, torn
  7. Check 1/4 cup chopped dried cherries
  8. Check 1 tablespoon fresh lemon juice

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Rub the pork with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook the pork, turning occasionally, until browned, 6 to 8 minutes.
  2. Transfer the skillet to oven and roast the pork, turning once, until an instant-read thermometer inserted into the center registers 145° F, 12 to 18 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
  3. Meanwhile, cook the farro according to the package directions; drain and transfer to a medium bowl. Add the arugula, cherries, lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  4. Serve the farro topped with the sliced pork and any pan juices.