Spice-Rubbed Pork Tenderloin with a Mediterranean Grain Salad

Ingredients for Spice-Rubbed Pork Tenderloin with a Mediterranean Grain Salad

• 2 small pork tenderloins (about 675g total)

• 1 3/4 teaspoons kosher salt, divided

• 60ml olive oil, divided

• 725ml cooked farro, rice, or quinoa

• 190g cucumber half moons

• 150g cherry tomatoes, halved

• 1 teaspoon ground cumin

• 1 teaspoon light brown sugar

• 1 1/4 teaspoons freshly ground black pepper, divided

• 2 tablespoons fresh lemon juice

• 120ml crumbled feta

• 2 teaspoons harissa paste

• 240ml dry white wine or low-sodium chicken broth

• 4 tablespoons unsalted cold butter, cut into 8 pieces

• 2 teaspoons fresh lemon juice (optional)

• Kosher salt, freshly ground pepper

• 1/2 cup coarsely chopped herbs, such as dill, parsley, and/or mint

• 1/4 cup pitted Kalamata olives, sliced in half lengthwise

Preheat oven to 191°C. Season pork all over with 1 teaspoon salt. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 63°C for medium/medium-rare, 10–12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 tablespoons oil and 3/4 teaspoons salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.

Before searing pork, add cumin, brown sugar, and 1 teaspoon pepper to 1 teaspoon salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 teaspoons pepper into grain salad. Top salad with feta before serving.

After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.

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.