ROAST PORK WITH FARRO SALAD

Roast Pork with Farro Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 447 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 798 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 39 grams