Dill-Crusted Pork Tenderloin With Farro, Pea, And Blistered Tomato Salad Recipe

Name: Dill-Crusted Pork Tenderloin With Farro, Pea, And Blistered Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, finely chopped; 5 tablespoons coarsely chopped dill, divided; 2 tablespoons finely grated lemon zest, divided; 3 tablespoons fresh lemon juice, divided; 6 tablespoons olive oil, divided; 2 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 1 (1 1/2-pound) pork tenderloin; 1 pint cherry tomatoes; 3 cups (loosely packed) arugula (about 3 ounces); 2 cups; 3/4 cup frozen peas, thawed (about 4 ounces); 1/2 cup (loosely packed) crumbled feta (about 2 ounces); Flaky sea salt (optional)

Servings: persons

2 garlic cloves, finely chopped
5 tablespoons coarsely chopped dill, divided
2 tablespoons finely grated lemon zest, divided
3 tablespoons fresh lemon juice, divided
6 tablespoons olive oil, divided
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 (1 1/2-pound) pork tenderloin
1 pint cherry tomatoes
3 cups (loosely packed) arugula (about 3 ounces)
2 cups
3/4 cup frozen peas, thawed (about 4 ounces)
1/2 cup (loosely packed) crumbled feta (about 2 ounces)
Flaky sea salt (optional)

1
Preheat oven to 425u00b0F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
2
Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145u00b0F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
3
Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
4
Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
5
Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 garlic cloves, finely chopped, 5 tablespoons coarsely chopped dill, divided, 2 tablespoons finely grated lemon zest, divided, 3 tablespoons fresh lemon juice, divided, and more.

Yes, Dill-Crusted Pork Tenderloin With Farro, Pea, And Blistered Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dill-Crusted Pork Tenderloin With Farro, Pea, And Blistered Tomato Salad

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