Friday, February 13, 2015

Orange-Glazed Pork Tenderloin with Cranberry Farro

I'm a huge fan of pork tenderloin -- it's quick, delicious, and inexpensive (at least when we stock up at Trader Joe's). Here, it's slathered with a delicious orange marmalade sauce and then roasted to perfection.  I selected this recipe mostly because we had orange marmalade in the fridge that I wanted to use up, and I was very happy with the results.  On the side is a cranberry farro dish that's loosely inspired by the side mentioned in the original recipe.  Quick-cooking farro is another of my Trader Joe's finds, although you may be able to find it other places.  It's ready in just 10 minutes or so, making it even faster than white rice, and way more nutritious.  Here, the farro is combined with juicy dried cranberries, sharp scallions, and a bold Dijon-lemon dressing.  You could easily substitute brown rice, quinoa, or any other whole grain.  Next time, I will definitely make a double recipe of this side, because I think it would also pack really well for lunch.

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)
Serves 2-3

1/2 cup quick-cooking farro (i.e. Trader Joe's brand)
1/4 cup dried cranberries
Olive oil
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.


  1. You've got a few of my favorites on a plate here, Sara. I make pork tenderloin all the time - it's fast, easy, and affordable. I usually default to a teriyaki glaze but the orange sounds delish to me.

  2. I haven't come across quick cooking farro. We can't be modern enough yet for that. Love all the flavours in this delicious sounding dinner