Dill-crusted pork tenderloin with farro and pea salad

Ingredients for Dill-crusted pork tenderloin with farro, pea, and blistered tomato salad

• 2 garlic cloves, finely chopped

• 75 g fresh dill, coarsely chopped, divided

• 30 g finely grated lemon zest, divided

• 45 ml fresh lemon juice, divided

• 90 ml olive oil, divided

• 12 g reduced-salt (kosher) salt, divided

• 2.5 g freshly ground black pepper

• 680 g pork tenderloin

• 570 g cherry tomatoes

• 85 g rocket, loosely packed

• 300 g cooked whole farro

• 100 g frozen peas, thawed

• 60 g crumbled feta, loosely packed

• flaky sea salt (optional)

How to make Dill-crusted pork tenderloin with farro, pea, and blistered tomato salad

1. Preheat the oven to 220°C (fan 200°C).

2. In a small bowl, mix the garlic, 2 tablespoons of dill, 1 tablespoon of lemon zest, 1 tablespoon of lemon juice, 1 tablespoon of oil, 1½ teaspoons of sea salt, and pepper using a fork to create a paste.

3. Pat the pork tenderloin dry and rub the paste all over it.

4. Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. Sear the pork, turning occasionally, until golden brown on all sides, about 10–12 minutes.

5. Add the tomatoes to the pan, then transfer the pan to the oven. Roast until an instant-read thermometer inserted into the thickest part of the pork registers 63°C and the tomatoes are lightly blistered and softened, about 10 minutes.

6. Transfer the pork to a cutting board and let it rest for at least 5 minutes before slicing.

7. Meanwhile, in a medium bowl, whisk together the remaining 60 ml of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of sea salt.

8. Add the arugula, farro, peas, feta, the remaining 3 tablespoons of dill, and 1 tablespoon of lemon zest to the bowl. Toss well to combine, allowing the arugula to wilt slightly when dressed.

9. Gently fold in the roasted tomatoes.

10. Slice the pork and transfer it to a platter. Season with sea salt, if desired.

11. Serve alongside the farro salad.

12. For best results, marinate the pork 4 hours in advance and keep it chilled. Allow to sit at room temperature for 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.