Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad
A sophisticated dish featuring herb-crusted pork tenderloin served alongside a fresh and hearty farro salad with blistered tomatoes, peas, and feta. The combination of dill, lemon, and garlic creates a flavorful crust on the tender pork, while the grain salad offers a perfect blend of textures and Mediterranean flavors.
Ingredients
- •2 cloves garlic cloves
- •5 tablespoons dill
- •2 tablespoons lemon zest
- •3 tablespoons lemon juice
- •6 tablespoons olive oil
- •2½ teaspoons kosher salt
- •½ teaspoon black pepper
- •1½ pounds pork tenderloin
- •1 pint cherry tomatoes
- •3 cups arugula
- •2 cups farro
- •¾ cup peas
- •½ cup feta
- •to taste sea salt
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
27 min
- 3.
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.
8 min
- 4.
Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
5 min
- 5.
Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.
270 min
