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:
- Prepare the rub ahead of time, place it on the tenderloins, bag them and keep them in the fridge overnight.
- Prepare the farro and put it in the fridge – you can do this 2 days ahead of time.
- Chop the olives and halve the tomatoes the day before
- Make the sauce the night before.
Herb Rubbed Pork Tenderloin with Farro Salad and Feta Dressing
- 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
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.
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.
Add the farro to a bowl and toss with tomatoes, olives, arugula, 1/4 Tsp salt, and basil and remaining 1 TB olive oil.
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.