Food and Recipes Meat Pork and Ham Pork Tenderloin with Farro Salad 5.0 (1) 1 Review This healthy meal comes together in 20 minutes. Choose a lean pork tenderloin for easy weeknight meals. They cook quickly, pair beautifully with winter salads and hearty grains, and, since tenderloins are boneless, there is no waste. If you can't find precooked farro, you can use quinoa, rice, or your favorite quick-cooking grain. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on January 7, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Active Time: 20 mins Total Time: 20 mins Yield: 4 serves Ingredients 2 tablespoons apple cider vinegar 1 teaspoon finely chopped garlic (from 1 medium garlic clove) 5 tablespoons olive oil, divided 4 teaspoons pure maple syrup, divided 3 teaspoons Dijon mustard, divided 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 1 (8-oz.) pkg. precooked microwavable farro (about 1 1/2 cups) 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces 1/2 cup (4 oz.) dry white wine 2 tablespoons unsalted butter 3 ounces baby arugula (3 cups) 1 small unpeeled Fuji apple, sliced Directions 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. Rate it Print