- 4
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 3/4 cup farro
- Kosher salt and freshly ground pepper
- 2 small pork tenderloins (12 ounces each)
- 2 teaspoons finely chopped fresh rosemary
- 1 orange, cut into 8 wedges
- 1/3 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 teaspoons honey
- 2 cups chopped radicchio (about 1/2 head) or escarole
- 1/4 cup roughly chopped fresh parsley
Preparation
Step 1
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 minutes. Stir in the farro, 1/2 teaspoon salt and a few grinds of pepper. Add 1 3/4 cups water and bring to a boil. Reduce the heat to a simmer, cover and cook until the water is absorbed and the farro is tender, 25 minutes.
Meanwhile, rub the pork with the rosemary and a pinch each of salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and orange wedges. Cook, turning the pork and oranges halfway through, until browned, 5 minutes. Transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork and oranges to a cutting board; let rest.
Add the wine to the skillet and cook over medium-high heat, scraping up any browned bits, until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken broth and honey and simmer until slightly reduced, about 2 minutes.
Slice the pork. Stir the radicchio and parsley into the farro. Serve the pork with the oranges and farro; top with the pan sauce.
Photograph by Justin Walker