Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad

by Hilary Gauntt on July 7, 2017

This is just a great combination of ingredients tossed with a lemony dressing. It looks like more work than it is, and provides you with a complete meal and a beautiful presentation. You create a paste of garlic, dill and lemon to rub on the pork. After searing the tenderloin in a hot pan you toss in the tomatoes and place the pan in the oven to complete the cooking. Meanwhile you create a wonderful salad of farro, arugula, peas, and feta cheese combined with a lemon vinaigrette. Then slice the pork and serve alongside the salad. I will make the farro salad again just by itself as it was that delicious! By the time we ate this it was all room temperature, which was just fine on a hot summer evening.

2 garlic cloves, finely chopped

5 Tbs. coarsely chopped dill, divided

2 Tbs. finely grated lemon zest, divided

3 Tbs. fresh lemon juice, divided

6 Tbs. olive oil, divided

2 1/2 tsp. kosher salt, divided

1/2 tsp. 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 cooked whole farro

3/4 cup frozen peas, thawed (about 4 ounces)

1/2 cup (loosely packed) crumbled feta (about 2 ounces)

Flaky sea salt (optional)

Preheat the oven to 425 degrees. Mix garlic, 2 Tbs. dill, 1 Tbs. lemon zest, 1 Tbs. lemon juice, 1 Tbs. 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.

Heat 1 Tbs. oil in a large ovenproof skillet over medium-high heat. 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 145 degrees and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbs. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta and remaining 3 Tbs. dill and 1 Tbs. lemon zest; toss well to combine (arugula will wilt slightly when dressed.) Gently fold in roasted tomatoes.

Slice pork and transfer to a platter; season with sea salt,if using. Serve with farro salad alongside. Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking. Serves 4.


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