I loved serving this easy and yummy recipe up for Mother’s Day on ATL & CO last week – NBC 11 Alive. I want to make sure everyone has the recipe so they can make it too! Plus its a super make ahead meal!

Dinner is as easy as 1-2-3-4!  Make ahead Tips for Dinner Success:

  1. Prepare the rub ahead of time, place it on the tenderloins, bag them and keep them in the fridge overnight.
  2. Prepare the farro and put it in the fridge – you can do this 2 days ahead of time.
  3. Chop the olives and halve the tomatoes the day before
  4. Make the sauce the night before.

Herb Rubbed Pork Tenderloin with Farro Salad and Feta Dressing

The Pork

  • 2 Cloves Garlic, grated
  • 3 TB Italian Seasoning
  • 4 TB EVOO, divided
  • Sea Salt and Freshly Ground Pepper
  • 2 Pork Tenderloins (1 – 2 LBs)

The Farro Salad

  • 3 Cups Cooked Farro (1 cup uncooked farro that has been prepared as package directs.)
  • 1 Cup Halved Grape Tomatoes
  • ½ Cup Pitted and Chopped Castelvetrano or Kalamata Olives
  • 4 – 6 Cups Arugula or Baby Greens
  • ¼ Cup Chopped Basil

The Feta Dressing

  • ½ Cup Nonfat Greek Yogurt
  • 1 Cup Crumbled Feta
  • Juice and Zest of 1 Lemon

Step One

Preheat the oven to 425F. In a small bowl, whisk together the garlic, seasoning, 2 TB oil, and 1/2 Tsp each salt and pepper. Pat pork dry with paper towel and rub with garlic mixture.

Step Two

Heat 1 TB oil in a large heavy sauté pan. Add pork and cook, turning occasionally, until golden brown on all sides, 8 to 10 minutes total. Transfer to oven and roast until internal temperature registers 145°F, about 10 to 12 minutes. Transfer to cutting board and let rest 5 minutes before slicing.

Step Three

Add the farro to a bowl and toss with tomatoes, olives, arugula, 1/4 Tsp salt, and basil and remaining 1 TB olive oil.

Step Four

To make the feta sauce stir together feta, yogurt, lemon zest and juice and salt and pepper to taste in a small bowl.. Serve pork with farro salad and feta sauce.

The Perfect Wine Pair?

Oregon Pinot Noir will make Mom happy. Serve lightly chilled with the Pork Tenderloin – about 20 minutes in the fridge will make it the perfect temp. The bright red flavors of cherries will go perfectly with the pork.


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