Spiced pork loin with ricotta-white bean cream, tender farro, and roasted zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the zucchini on a sheet pan and toss with 1 tablespoon olive oil, the whole garlic clove grated or very finely chopped, 1/4 teaspoon salt, a little black pepper, and the dried oregano. Roast for 18 to 20 minutes at 220°C / 425°F, tossing once halfway through.

2. 2

   While the zucchini roasts, cook the farro. Place the farro in a saucepan with 240 ml / 1 cup chicken broth or water and a pinch of salt. Bring to a boil, reduce the heat, partially cover, and cook for 18 to 22 minutes until tender. Add a bit more liquid if needed. Drain any excess.

3. 3

   In a food processor or blender, combine the white beans, ricotta, Parmesan, 120 ml / 1/2 cup chicken broth or water, 1 tablespoon lemon juice, half of the lemon zest, 1 minced garlic clove, 1/4 teaspoon salt, and a little black pepper. Blend until smooth. Transfer to a small saucepan and warm over low heat for 3 to 4 minutes without boiling.

4. 4

   Season the pork loin medallions with the smoked paprika, ground cumin, red pepper flakes, the remaining salt, and black pepper. Add 1 tablespoon olive oil and rub to coat the meat evenly.

5. 5

   Heat a large skillet over medium-high heat. Sear the pork loin for 2 to 3 minutes per side until well browned and cooked through. If you prefer to finish it in the oven, transfer it for 3 to 5 more minutes at 190°C / 375°F after searing. Remove and let rest for 5 minutes.

6. 6

   Finish the farro by mixing it with the fresh parsley, the remaining lemon zest, 1 tablespoon lemon juice, and a twist of black pepper. Taste and adjust salt if needed.

7. 7

   To serve, spoon the warm ricotta-white bean cream onto the plates. Add the farro, top or side with the pork loin medallions, and finish with the roasted zucchini. If desired, drizzle with the skillet juices before serving.