Roast Pork with Farro Salad Recipe

Name: Roast Pork with Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3/4 cup farro; 1 large pork tenderloin (about 1 1/4 pounds); Freshly ground pepper; Juice of 1/2 lemon; 2 teaspoons dijon mustard; 2 cloves garlic, grated; 2 tablespoons extra-virgin olive oil; 1 10 -ounce package frozen artichoke hearts, thawed; 2 teaspoons white wine vinegar; 1/2 cup grated pecorino romano cheese (about 2 ounces); 2 scallions, thinly sliced; 2 tablespoons chopped fresh mint

Servings: persons

Kosher salt
3/4 cup farro
1 large pork tenderloin (about 1 1/4 pounds)
Freshly ground pepper
Juice of 1/2 lemon
2 teaspoons dijon mustard
2 cloves garlic, grated
2 tablespoons extra-virgin olive oil
1 10 -ounce package frozen artichoke hearts, thawed
2 teaspoons white wine vinegar
1/2 cup grated pecorino romano cheese (about 2 ounces)
2 scallions, thinly sliced
2 tablespoons chopped fresh mint

1
Preheat the oven to 375 degrees F. Bring a medium saucepan of salted water to a boil.
2
Add the farro and cook until just tender, about 25 minutes; drain and set aside.
3
Meanwhile, season the pork with 1/2 teaspoon salt and a few grinds of pepper.
4
Combine the lemon juice, 1 teaspoon mustard and the garlic in a small bowl; brush all over the pork.
5
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
6
Add the pork and cook, turning, until browned on all sides, about 5 minutes.
7
Scatter the artichokes around the pork and transfer the skillet to the oven.
8
Roast until a thermometer inserted into the center registers 145 degrees F, about 15 minutes.
9
Transfer the pork to a cutting board; let rest 5 minutes.
10
Whisk the vinegar and the remaining 1 tablespoon olive oil and 1 teaspoon mustard in a medium bowl.
11
Add the farro, pecorino, scallions, mint, 1/4 teaspoon salt and a few grinds of pepper; stir to combine.
12
Slice the pork.
13
Serve with the artichokes and farro salad.
14
Photograph by Antonis Achilleos

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Kosher salt, 3/4 cup farro, 1 large pork tenderloin (about 1 1/4 pounds), Freshly ground pepper, and more.

Yes, Roast Pork with Farro 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.

That's it — enjoy your meal!

Roast Pork with Farro Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions