Mediterranean Pork Tenderloin with Roasted Vegetables and Farro

Lean pork tenderloin quickly seared then roasted alongside a colorful medley of Mediterranean vegetables, served over nutty farro with bright, zesty flavors.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4.5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.51/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• roast
• quick
• healthy
• savory
• fresh

Ingredients

• 1.5 pound pork tenderloin (trimmed)
• 3 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 red bell pepper (cored and sliced)
• 1 yellow squash (sliced)
• 1 cup cherry tomatoes (halved)
• 0.5 yellow onion (sliced thin)
• 3 cup vegetable broth
• 1.5 cup farro (uncooked)
• 0.25 cup fresh parsley (chopped)
• 0.5 lemon (cut into wedges)

Instructions

1. Preheat oven to 400°F (200°C).
2. Pat the pork tenderloin dry. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder. Rub the seasoning mixture all over the pork tenderloin.
3. In a large oven-safe skillet or roasting pan, heat 2 tablespoons olive oil over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side until browned. Remove pork from skillet and set aside.
4. Add 1 tablespoon olive oil to the same skillet. Add 1 sliced red bell pepper, 1 sliced yellow squash, 1 cup halved cherry tomatoes, and 1/2 sliced yellow onion. Season vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 5 minutes until slightly tender-crisp.
5. Return the pork tenderloin to the skillet among the vegetables. Roast in the preheated oven for 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
6. While the pork and vegetables roast, prepare the farro. In a medium saucepan, combine 1 1/2 cups uncooked farro and 3 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until farro is tender and liquid is absorbed.
7. Once pork is cooked, remove from oven and let rest for 5 minutes before slicing.
8. Divide cooked farro among serving bowls. Top with roasted vegetables and sliced pork tenderloin. Garnish with 1/4 cup chopped fresh parsley and serve with lemon wedges.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or a skillet with a splash of broth.

Nutrition (per serving)

• Calories: 480
• Protein: 36.5 g
• Carbohydrates: 44.2 g
• Fat: 17.5 g
• Fiber: 6.8 g
• Sodium: 520 mg
• Saturated Fat: 4.1 g
• Sugar: 5.1 g
• Cholesterol: 105 mg