Rating: 3.5 stars
38 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 2

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Credit: Christopher Baker

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve the farro topped with the sliced pork and any pan juices.

Nutrition Facts

482 calories; fat 18g; saturated fat 3g; cholesterol 99mg; sodium 437mg; protein 42g; carbohydrates 40g; sugars 7g; fiber 5g; iron 4mg; calcium 50mg.
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