Roast Pork with Farro Salad

• Kosher salt
• 3/4 cup farro
• 1 large pork tenderloin (about 1 1/4 pounds)
• Freshly ground pepper
• Juice of 1/2 lemon
• 2 teaspoons dijon mustard
• 2 cloves garlic, grated
• 2 tablespoons extra-virgin olive oil
• 1 10 -ounce package frozen artichoke hearts, thawed
• 2 teaspoons white wine vinegar
• 1/2 cup grated pecorino romano cheese (about 2 ounces)
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh mint

1. Preheat the oven to 375 degrees F. Bring a medium saucepan of salted water to a boil.
2. Add the farro and cook until just tender, about 25 minutes; drain and set aside.
3. Meanwhile, season the pork with 1/2 teaspoon salt and a few grinds of pepper.
4. Combine the lemon juice, 1 teaspoon mustard and the garlic in a small bowl; brush all over the pork.
5. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
6. Add the pork and cook, turning, until browned on all sides, about 5 minutes.
7. Scatter the artichokes around the pork and transfer the skillet to the oven.
8. Roast until a thermometer inserted into the center registers 145 degrees F, about 15 minutes.
9. Transfer the pork to a cutting board; let rest 5 minutes.
10. Whisk the vinegar and the remaining 1 tablespoon olive oil and 1 teaspoon mustard in a medium bowl.
11. Add the farro, pecorino, scallions, mint, 1/4 teaspoon salt and a few grinds of pepper; stir to combine.
12. Slice the pork.
13. Serve with the artichokes and farro salad.
14. Photograph by Antonis Achilleos

kosher salt, farro, pork tenderloin, freshly ground pepper, lemon, mustard, garlic, extravirgin olive oil, white wine vinegar, pecorino romano cheese, scallions, fresh mint

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roast-pork-with-farro-salad.html (may not work)