Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Rinse 1/2 cup dry farro. Bring 4 cups water and 1/4 teaspoon Morton kosher salt flakes to a boil in a saucepan. Add the farro and simmer, partially covered, for 30–40 minutes, until pleasantly chewy. Drain well.

2. 2.

   While the farro cooks, pat 12 ounces pork tenderloin dry and trim away any silver skin. Season all over with 7/8 teaspoon Morton kosher salt flakes and 1 teaspoon dried herbes de Provence. Let stand while you prepare the vegetables, about 10 minutes.

3. 3.

   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.

4. 4.

   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 5 minutes.

5. 5.

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

6. 6.

   Add the chopped chard stems to the mushrooms and cook for 2 minutes. Add the minced garlic and cook for 30 seconds. Add the chard leaves, 7/8 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.

7. 7.

   Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 tablespoons juice from that lemon. Stir the lemon zest, lemon juice, and drained farro into the mushroom-chard mixture. Warm over medium heat for 1–2 minutes.

8. 8.

   Slice the rested pork across the grain. Divide the farro and vegetables between two shallow bowls, arrange the pork on top, and spoon any resting juices over the meat.

Want more detail? See the temperature guide.