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

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

• 2 garlic cloves, finely chopped

• 80ml coarsely chopped dill, divided

• 2 tablespoons finely grated lemon zest, divided

• 45ml fresh lemon juice, divided

• 6 tablespoons olive oil, divided

• 2 1/2 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper

• 1 (675g) pork tenderloin

• 575ml cherry tomatoes

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

• 475ml cooked whole farro

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

• 120ml (loosely packed) crumbled feta (about 60g )

• Flaky sea salt (optional)

How to make Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.