MUSTARD-CRUSTED PORK WITH FARRO AND CARROT SALAD
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Provided by Alison Roman
Categories Mustard Pork Roast Easter Dinner Carrot Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.
- Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.
- Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
- Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
- Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.
- Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
- DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
CITRUS-GLAZED PORK WITH FARRO
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
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
CHARLIE BIRD'S FARRO SALAD
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, salads and dressings, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams
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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- Whisk together vinegar, garlic, 3 tablespoons of the oil, 2 teaspoons of the maple syrup, 2 teaspoons of the mustard, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl until combined. Stir in farro; let stand 5 to 10 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high. Flatten pork pieces slightly using the palm of your hand. Sprinkle evenly with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Working in 2 batches, if needed, add pork to skillet. Cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate; cover to keep warm.
- Add wine to skillet; stir (using a wooden spoon) over medium-high to release any browned bits from bottom of pan. Cook, stirring often, until wine reduces by half, 1 to 2 minutes. Whisk in remaining 2 teaspoons maple syrup and 1 teaspoon mustard. Remove from heat. Add butter, stirring until butter melts, about 1 minute.
- Add arugula and apple to farro mixture in bowl, and toss to coat. Divide salad and pork evenly among 4 plates, and spoon sauce over pork.
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