Pork Tenderloin with Herbed Farro
- 1 of 1 Place 1 1/2 lbs scrubbed thin carrots on a rimmed baking sheet with 1/4 cup water. Cover tightly with foil; roast at 425 degrees for 20 minutes. Uncover, drizzle with 2 tbsp extra-virgin olive oil and sprinkle with 1/4 tsp each salt and pepper. Roast 20 minutes. While carrots roast, bring 3 cups water to a boil. Add 1 1/2 cups quick-cooking farro (such as Nature's Earthly Choice) and 1/2 tsp salt. Reduce heat, cover and simmer 25 minutes. Meanwhile, slice 1 3/4 lbs pork tenderloin on the bias into 1/2-inch-thick slices. Season with 1/2 tsp each salt, cumin and black pepper. Heat 1 tbsp olive oil in a large stainless skillet over medium-high. Add half the pork and cook 5 minutes, turning once. Repeat with remaining pork (adding 1 more tbsp oil). Stir 1/3 cup water into pan, scraping up any browned bits. Drain farro if water remains in pot. In a bowl, toss farro with 2 tbsp extra-virgin olive oil, 1/2 cup chopped fresh herbs (such as parsley or basil), 3 sliced scallions, 2 tbsp white wine vinegar and 1/2 tsp each salt and black pepper. Serve pork with carrots and farro.
Servings Per Recipe: 6
Per Serving: 17 g Fat, total, 3 g sat. fat, 462 kcal cal., 7 g fiber, 5 g sugar, 35 g pro., 783 mg sodium, 43 g carb.