CITRUS-GLAZED PORK WITH FARRO

Citrus-Glazed Pork with Farro image

We baked our pork tenderloin with warm spices, like ground cumin and paprika, and oranges so it can absorb additional flavors while it cooks in the oven. This pairs perfectly with the hearty nuttiness of farro and gets rounded out by the sweet-tart pop of pomegranate seeds.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, chopped
1 cup farro
Kosher salt and freshly ground pepper
6 ounces Brussels sprouts, trimmed and thinly sliced
Juice of 1 lime
2 oranges, halved (1 1/2 juiced, 1/2 cut into 4 wedges)
2 tablespoons honey
1 1-pound pork tenderloin
2 teaspoons ground cumin
2 teaspoons paprika
Pomegranate seeds, for topping

Steps:

Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds.

Nutrition Facts : Calories 440 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 638 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 32 grams, Sugar 16 grams