Dill-Crusted Pork Tenderloin With Farro, Pea, And Blistered Tomato Salad
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
5 tbsps
Dill (coarsely chopped, divided)3 tbsps
Lemon Juice (fresh, divided)6 tbsps
Olive Oil (divided)2.5 tsps
Kosher Salt (divided)Directions:
1
Preheat oven to 425°F
2
Mix garlic, 2 Tbsp
3
Dill, 1 Tbsp
4
Lemon zest, 1 Tbsp
5
Lemon juice, 1 Tbsp
6
Oil, 1 1/2 tsp
7
Kosher salt, and pepper in a small bowl with a fork to create a paste
8
Pat pork tenderloin dry and rub with paste
9
Heat 1 Tbsp
10
Oil in a large ovenproof skillet over medium-high
11
Sear pork, turning occasionally, until golden brown on all sides, 10–12 minutes
12
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
13
Transfer pork to a cutting board and let rest at least 5 minutes before slicing
14
Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp
15
Lemon juice, and 1 tsp
16
Kosher salt in a medium bowl
17
Add arugula, farro, peas, feta, and remaining 3 Tbsp
18
Dill and 1 Tbsp
19
Lemon zest; toss well to combine (arugula will wilt slightly when dressed)
20
Gently fold in roasted tomatoes
21
Slice pork and transfer to a platter; season with sea salt, if using
22
Serve with farro salad alongside
23
Preheat oven to 425°F
24
Mix garlic, 2 Tbsp
25
Dill, 1 Tbsp
26
Lemon zest, 1 Tbsp
27
Lemon juice, 1 Tbsp
28
Oil, 1 1/2 tsp
29
Kosher salt, and pepper in a small bowl with a fork to create a paste
30
Pat pork tenderloin dry and rub with paste
31
Heat 1 Tbsp
32
Oil in a large ovenproof skillet over medium-high
33
Sear pork, turning occasionally, until golden brown on all sides, 10–12 minutes
34
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
35
Transfer pork to a cutting board and let rest at least 5 minutes before slicing
36
Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp
37
Lemon juice, and 1 tsp
38
Kosher salt in a medium bowl
39
Add arugula, farro, peas, feta, and remaining 3 Tbsp
40
Dill and 1 Tbsp
41
Lemon zest; toss well to combine (arugula will wilt slightly when dressed)
42
Gently fold in roasted tomatoes
43
Slice pork and transfer to a platter; season with sea salt, if using
44
Serve with farro salad alongside
45
Do Ahead Pork can be marinated 4 hours ahead; keep chilled
46
Let sit at room temperature 30 minutes before cooking
47
Pork can be marinated 4 hours ahead; keep chilled
48
Let sit at room temperature 30 minutes before cooking