Name: Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad | Epicurious
Cook time: 35 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 2 garlic cloves, finely chopped; 5 tablespoons coarsely chopped dill, divided; 2 tablespoons finely grated lemon zest, divided; 3 tablespoons fresh lemon juice, divided; 6 tablespoons olive oil, divided; 2 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 1 (1 1/2-pound) pork tenderloin; 1 pint cherry tomatoes; 3 cups (loosely packed) arugula (about 3 ounces); 2 cups cooked whole farro; 3/4 cup frozen peas, thawed (about 4 ounces); 1/2 cup (loosely packed) crumbled feta (about 2 ounces); Flaky sea salt (optional)

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients.

This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad.

Cooks' Note

This recipe uses whole farro rather than the semi-pearled variety. To substitute farro, use wheat berries.

Recipe notes

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