Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Pat 12 ounces pork tenderloin dry and trim away any silver skin. Season all over with 3/4 teaspoon plus 1/8 teaspoon Morton kosher salt flakes and 1 teaspoon dried herbes de Provence. Set aside while you finish the preparation.

2. 2.

   Slice 8 ounces crimini mushrooms. Wash 8 ounces rainbow chard, separate the stems from the leaves, finely chop the stems, and cut the leaves into ribbons. Mince 2 garlic cloves, keeping them separate from the vegetables.

3. 3.

   Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 tablespoons juice from that lemon into a small bowl. Add the zest and set aside. Rinse 1/2 cup dry farro.

4. 4.

   Combine the rinsed farro, 1 1/2 cups water, and 1/4 teaspoon Morton kosher salt flakes in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 30–40 minutes, until pleasantly chewy and the water is absorbed. Check near the end; if the pan becomes dry before the farro is tender, add 1/4 cup hot water and continue cooking. Keep covered off the heat once tender.

5. 5.

   While the farro simmers, heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the seasoned pork for 4 minutes total, turning to brown several sides. Transfer the skillet to the oven and roast for 10–15 minutes, until the center reaches 145°F. Transfer the pork to a cutting board and rest for at least 5 minutes while you cook the vegetables.

6. 6.

   Carefully return the hot skillet to the stovetop over medium-high heat, using an oven mitt whenever handling it. Add 1 tablespoon olive oil and the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until browned.

7. 7.

   Add the chopped chard stems and cook for 2 minutes. Stir in the minced garlic for 30 seconds. Add the chard leaves, 3/4 teaspoon plus 1/8 teaspoon Morton kosher salt flakes, 1/2 teaspoon black pepper, and 2 tablespoons water. Cook, stirring, for 3–4 minutes, until the leaves wilt and the stems are tender. Remove from the heat if the farro is still cooking.

8. 8.

   Stir the cooked farro and prepared lemon mixture into the mushroom-chard mixture. Warm over medium heat for 1–2 minutes. Slice the rested pork across the grain, divide the farro and vegetables between two shallow bowls, and arrange the pork on top. Spoon any resting juices over the meat and serve.

Want more detail? See the temperature guide.