Paprika Pork Tenderloin Bowl with Herbed Creamy Farro and Roasted Grapes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a small tray, toss the red grapes with 1 tablespoon olive oil, balsamic vinegar, 1 teaspoon smoked paprika, and a pinch of salt. Roast for 12 to 15 minutes at 220°C / 425°F until tender and lightly wrinkled.

2. 2

   Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the pearled farro to the saucepan and stir for 1 minute to lightly toast it. Pour in the chicken broth, then add the dried thyme and 1/2 teaspoon salt. Bring to a boil, reduce the heat, partially cover, and cook for 18 to 22 minutes until the farro is tender and the liquid is mostly absorbed.

4. 4

   While the farro cooks, pat the pork tenderloin dry and toss it with the Dijon mustard, the remaining 1 tablespoon olive oil, the remaining 1 teaspoon smoked paprika, the black pepper, and the rest of the salt.

5. 5

   Heat a large skillet over medium-high heat. Sear the pork medallions for 3 to 4 minutes per side until well caramelized and they reach a safe internal temperature of 63°C / 145°F. Remove from the heat and let rest for 5 minutes.

6. 6

   When the farro is ready, fold in the baby spinach and stir until wilted from the residual heat. Add the Greek yogurt, Parmesan cheese, parsley, chives, lemon zest, and lemon juice. Stir until creamy. Adjust salt and pepper if needed.

7. 7

   Divide the creamy farro among 4 bowls. Top with the pork medallions and the roasted grapes with their juices. If desired, finish with a little extra Parmesan and serve immediately.