Also on the side: simple roasted green beans + onions (just toss with olive oil and pop in the oven with the pork) and cubed honeydew melon.
Orange-Glazed Pork Tenderloin with Cranberry Farro (adapted from Cooking Light)
1/2 cup quick-cooking farro (i.e. Trader Joe's brand)
1/4 cup dried cranberries
2 green onions, minced
1/2 tsp Dijon mustard
Lemon juice, to taste
1/3 cup orange marmalade
2 T rice vinegar
1 T lower-sodium soy sauce
1 pound pork tenderloin
1. Combine the farro and cranberries in a saucepan and cover with water by an inch or two. Add a pinch of salt and a drizzle of olive oil. Bring to a boil, and then reduce heat and simmer about 10 minutes, until the farro is tender.
2. Drain, and then add to a serving dish with the green onions, Dijon mustard, and another drizzle of olive oil. Add a generous squeeze of lemon juice and another pinch of salt, then stir and taste. Add more lemon juice or salt to taste. Set aside.
3. Meanwhile, whisk together the marmalade, vinegar, and soy sauce. Divide into two small bowls.
4. Preheat the oven to 350 degrees. Heat a cast iron (or other oven safe) skillet over medium-high heat. Add a drizzle of olive oil, and when it's hot, brown the pork on all sides until well browned. Glaze with half the glaze.
5. Pop the pork in the oven for 18 minutes. Check to make sure the pork is cooked through (if not, pop it back in the oven for a bit.) Then glaze with the remaining marmalade glaze. Let rest about 5 minutes, and then slice and serve.