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1
Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat.
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2
Add the red onion; cook, stirring, until golden, 5 minutes.
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3
Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil.
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4
Reduce the heat to medium; simmer until the farro is just tender, 25 minutes.
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5
Stir in the Brussels sprouts and cook until tender, 5 minutes.
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6
Season with salt and pepper.
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7
Mix the lime and orange juices with the honey.
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8
Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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9
Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
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10
Add the pork and oranges; cook, turning the pork, until browned, 5 minutes.
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11
Flip the orange wedges; add the juice mixture.
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12
Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes.
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13
Let rest 5 minutes, then slice and drizzle with the pan juices.
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14
Serve with the oranges and farro; top with pomegranate seeds.
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15
Per serving: Calories 468; Fat 12 g (Saturated 2 g); Cholesterol 63 mg; Sodium 549 mg; Carbohydrate 57 g; Fiber 7 g; Protein 32 g
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16
Photograph by Justin Walker
