Rosemary Pork Fillets with Warm Apple Mustard Sauce, Creamy Farro, and Sautéed Kale

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the pork medallions dry with paper towels and season them with 1 teaspoon chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   In a medium saucepan, combine the farro with 600 ml (2 1/2 cups) chicken broth. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until tender and the liquid is mostly absorbed.

3. 3

   While the farro cooks, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 minutes per side until nicely browned.

4. 4

   Transfer the skillet with the pork to the oven and cook for 8 to 10 minutes at 220°C / 425°F, or until the center reaches 63°C / 145°F. Move the pork to a plate and let it rest for 5 minutes.

5. 5

   In the same skillet, reduce to medium heat and add half of the shallot, half of the garlic, and 1 more teaspoon rosemary. Cook for 1 to 2 minutes with the pork drippings.

6. 6

   Add the diced apple, Dijon mustard, apple cider vinegar, honey, and the remaining 120 ml (1/2 cup) chicken broth. Cook for 4 to 5 minutes, stirring, until the apple is tender and the sauce slightly thickens. Taste and adjust with a pinch of salt and pepper.

7. 7

   When the farro is ready, stir in the butter, parmesan, and remaining shallot until creamy. If needed, add 1 to 2 tablespoons of the cooking liquid or a little extra broth to loosen the texture. Season with a pinch of salt and pepper.

8. 8

   Heat the remaining tablespoon of olive oil in another large skillet over medium heat. Add the remaining garlic and cook for 30 seconds. Add the kale, water, and a pinch of salt, then sauté for 3 to 4 minutes until softened but still bright green.

9. 9

   Serve a bed of creamy farro on each plate. Top with 2 pork medallions per serving, spoon over the warm apple mustard sauce, and serve with the sautéed kale. Finish with lemon zest if using.