Dill Crusted Pork Tenderloin With Farro Pea And Blistered Tomato Salad Recipes

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DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD



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

This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad.

Provided by Katherine Sacks

Categories     Pork     Pork Tenderloin     Dinner     Dill     Tomato     Spring     Grains     Pea     30 Days of Groceries     Feta     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter

Yield 4 servings

Number Of Ingredients 14

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 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)

Steps:

  • Preheat oven to 425°F. 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.
  • 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 145°F 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.
  • 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.
  • Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
  • Do Ahead
  • Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.

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