Pork-and-Farro Bowl with Warm Brussels Sprouts-Fennel Salad Recipe

We paired a warm vegetable salad with whole-grain farro and pork tenderloin for a healthy meal that’s still hearty. Fresh tarragon in the vinaigrette brings out the anise notes in the fennel, but you can substitute fresh thyme or rosemary if you prefer a milder flavor. Serving the entire meal in a bowl makes for well-rounded flavor in each bite, but you can serve it on a plate as well. If you’re looking for a new way for your family to enjoy pork tenderloin, this recipe is perfect. The tenderloin starts in a heated skillet and is finished in the oven. Paired with a healthy mix of farro, Brussels sprouts, and fennel, this meal is perfect for any New Years resolutions you’ve made.

By Karen Rankin

Gallery

Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

active:
30 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Directions

  • Whisk together vinegar, tarragon, mustard, honey, 4 tablespoons of the oil, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon  of the pepper in a small bowl.

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  • Preheat oven to 400°F. Heat a cast-iron skillet over medium-high. Sprinkle 1⁄2 teaspoon of the salt and remaining 1⁄2 teaspoon pepper on all sides of the pork. Add 1 tablespoon of the oil to skillet; swirl to coat. Place pork in skillet, and cook, turning to brown on all sides, 3 to 4 minutes. Transfer to a rimmed baking sheet; place in preheated oven. Cook until a thermometer inserted in thickest portion registers 145°F, 10 to 15 minutes. Transfer to a cutting board; let rest 10 minutes.

  • Meanwhile, prepare farro according  to package directions. Drain; stir together farro and 2 tablespoons of the vinaigrette.

  • Heat remaining 1 tablespoon oil in cast-iron skillet over medium-high. Add Brussels sprouts, fennel, shallots, and remaining 1⁄4 teaspoon salt; cook, stirring, until wilted, 5 to 6 minutes. Add 2 tablespoons of the vinaigrette; toss to coat.

  • Slice pork. Divide farro, Brussels sprouts mixture, and pork evenly among 4 bowls. Top with apple; drizzle with remaining vinaigrette. Garnish with fennel fronds.

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