Ingredients for Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad

• 2 dentes de alho, finamente picados

• 5 tablespoons coarsely chopped dill, divided

• 2 tablespoons finely grated lemon zest, divided

• 45ml fresh lemon juice, divided

• 6 colheres de sopa de azeite, divididas

• 2 1/2 colheres de chá de sal kosher, dividido

• 1/2 colher de chá de pimenta-do-reino moída na hora

• 1 (675g) pork tenderloin

• 575ml de tomates cereja

• 3 cups (loosely packed) rocket (about 90g )

• 475ml cooked whole farro

• 180ml frozen peas, thawed (about 110g )

• 80g (loosely packed) crumbled feta (about 60g )

• Flaky sea salt (optional)

Preheat oven to 218°C. Mix garlic, 2 tablespoons dill, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon oil, 1 1/2 teaspoons 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 tablespoon 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 63°C 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 60ml olive oil, 2 tablespoons lemon juice, and 1 teaspoon kosher salt in a medium bowl. Add rocket, farro, peas, feta, and remaining 45ml dill and 1 tablespoon lemon zest; toss well to combine (rocket 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.

Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.

Aviso Legal

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