Citrus-glazed pork with farro

Votes: 2

Photo of the dish: Justin Walker

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 468, total fat 12 G., saturated fats G., proteins 32 G., carbohydrates 57 G., fiber G., cholesterol mg, sodium mg, sugar G.

Citrus-glazed pork with farro - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of whole pork tenderloin
2 tbsp. extra virgin olive oil
1 red onion, finely chopped
Coarse salt and freshly ground pepper
Juice of 1 lime
2 tablespoons of honey
2 tsp ground cumin
2 tsp paprika
Pomegranate seeds, for garnish (optional)
1 cup farro (a special type of wheat grain, can be substituted with regular wheat or flour)
2 oranges, cut in half (squeeze 1.5 oranges, cut 1/2 into 4 slices)
170 gr. Brussels sprouts, peeled and thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, whole grain wheat, Brussels sprouts, pomegranate, red onion, lime juice, Orange juice, Oranges, honey, cumin, paprika

Cooking the dish according to the recipe:

Preheat oven to 190 degrees Celsius. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.

Add red onion and cook, stirring, for 5 minutes until golden.

Add farro, 2.5 cups water, 1/2 teaspoon salt, and black pepper to taste and bring to a boil. Reduce heat to medium and simmer for 25 minutes, until farro is tender.

Add the Brussels sprouts and cook for 5 minutes until softened. Season with salt and pepper.
Mix the honey with the lime and orange juice. Season the pork with cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.

Place the pork and orange slices in the pan. Cook for 5 minutes, turning the pork occasionally, until golden brown. Turn the orange slices over and add the juice mixture.

Place the frying pan in the oven.

Bake the pork for 15 minutes, until the internal temperature reaches 145 degrees Fahrenheit (62 degrees Celsius). Let it rest for 5 minutes, then carve the pork and baste it with the pan juices.

Serve with oranges and farro, and sprinkle with pomegranate seeds.