Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim any silverskin from 12 ounces pork tenderloin and slice crosswise into 1-inch-thick medallions. Season all over with 7/8 teaspoon Morton kosher salt flakes and set aside while preparing the sides.

2. 2.

   Rinse 3/4 cup dry farro. Place in a small saucepan with 2 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, reduce to a gentle simmer, and cook partially covered for 30–40 minutes, until tender but pleasantly chewy. Add a splash of water if it becomes dry before tender. Drain any excess liquid and cover to keep warm.

3. 3.

   Cut 12 ounces cauliflower into small florets. Scrub 8 ounces carrots and slice diagonally about 1/4 inch thick. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 1/8 teaspoons Morton kosher salt flakes
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric

   Spread into a single layer and roast for 25–30 minutes, turning after 15 minutes, until browned and tender.

4. 4.

   Prepare the pan-sauce aromatics: peel and finely grate 1 tablespoon ginger, mince 2 garlic cloves, and lightly crush 1/2 teaspoon fennel seeds.

5. 5.

   When the farro and vegetables are nearly ready, coat the salted pork with 1/2 teaspoon ground cumin, 1 teaspoon garam masala, and 1/4 teaspoon ground turmeric. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the medallions in one layer and cook for about 3–4 minutes per side, adjusting the heat to prevent the spices from scorching, until the centers reach 145°F. Transfer to a plate and rest for at least 3 minutes.

6. 6.

   Reduce the skillet heat to medium-low. Add 1 teaspoon olive oil, 1/2 teaspoon mustard seeds, and the crushed fennel seeds. Stir for about 30 seconds, until fragrant and beginning to sputter. Add the prepared ginger and garlic and stir for 30 seconds. Carefully add 1/4 cup water and 1 tablespoon apple cider vinegar. Scrape up the browned bits and simmer for 1–2 minutes, until lightly reduced. Stir in the pork’s resting juices.

7. 7.

   Divide the farro and roasted vegetables between two plates. Arrange the pork medallions beside them and spoon the warm spiced pan sauce over the pork and farro.

Want more detail? See the temperature guide.