DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD
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
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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MANIKA POUDEL
[email protected]I'm not a big fan of pork, but this recipe has me intrigued. I might have to give it a try.
Sangay Choida
[email protected]This dish is on my list of recipes to try. It looks so good!
Justin Platt
[email protected]I can't wait to try this recipe! It looks amazing.
Day Hdz
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Funda Tazedal
[email protected]I didn't have farro, so I used quinoa instead. It was still delicious!
Genesis
[email protected]I'm allergic to dill, so I substituted parsley in the crust. It turned out great!
Patrick Downey
[email protected]This recipe was a bit too complicated for me. I ended up burning the pork.
Md shuvo Islam
[email protected]I'm not sure what went wrong, but my pork turned out dry and the dill crust was burnt.
Brget Phillip's
[email protected]This dish is a winner! The pork was cooked perfectly and the dill crust was amazing.
Saima Sheikh
[email protected]I love this recipe! The pork is always juicy and tender, and the dill crust is the perfect touch.
Georges Abi Azar
[email protected]I followed the recipe exactly and the dish turned out perfectly. The pork was cooked to perfection and the dill crust was crispy and flavorful.
Md shahis Shahid
[email protected]This dish is a bit time-consuming to make, but it's worth it. The pork is so tender and the dill crust is to die for.
Kamranmalik Malik
[email protected]I'm not a big fan of pork, but this dish changed my mind. The dill crust was amazing and the pork was cooked perfectly.
Lewis Ogeto
[email protected]This is one of my favorite recipes. The pork is always tender and juicy, and the dill crust is so flavorful. I love serving it with the farro pea and blistered tomato salad.
rowshon zim
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the pork and the salad. The dill crust was especially popular.
Geneesha Dilrukshi
[email protected]This dill-crusted pork tenderloin was a hit with my family! The pork was cooked perfectly, and the dill crust was flavorful and crispy. The farro pea and blistered tomato salad was also delicious, and the dressing was the perfect complement to the di