Pork Tenderloin with Rosemary and Lemon, Silky Yellow Pepper Sauce, and Creamy Farro

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the yellow bell peppers on a baking tray, rub them with 15 ml (1 tbsp) olive oil, and season with a pinch of salt and pepper. Roast for 20 minutes, until tender and lightly charred.

2. 2

   While the peppers roast, combine the lemon zest, 15 ml (1 tbsp) lemon juice, half of the chopped rosemary, 2 chopped garlic cloves, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) pepper in a bowl. Rub the pork tenderloin with this mixture and let it rest for 10 minutes.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin with 15 ml (1 tbsp) olive oil for 2 minutes per side.

4. 4

   Transfer the skillet to the oven and cook the tenderloin at 200 °C / 400 °F for 12 to 15 minutes, or until done to your liking. Remove and rest for 8 minutes before slicing.

5. 5

   While the pork cooks, make the farro. In a medium saucepan, melt the butter over medium heat. Add half of the chopped onion and the remaining garlic, and cook for 3 minutes until softened.

6. 6

   Stir in the pearled farro and cook for 1 minute. Pour in 480 ml (2 cups) hot chicken broth, partially cover, and cook over medium-low heat for 18 to 20 minutes, stirring occasionally, until the farro is tender and creamy.

7. 7

   Turn off the heat and stir in the grated Parmesan cheese, 15 ml (1 tbsp) lemon juice, and a pinch of salt and pepper. Mix well and keep covered.

8. 8

   For the sauce, place the roasted yellow bell peppers in a blender with the remaining onion, 240 ml (1 cup) chicken broth, heavy cream, white wine vinegar, the rest of the rosemary, and a pinch of salt and pepper. Blend until completely smooth.

9. 9

   Pour the sauce into a small saucepan and cook for 3 to 4 minutes over medium heat until silky and hot. Adjust with more salt, pepper, or a few extra drops of lemon juice if desired.

10. 10

    Slice the pork tenderloin into medallions. Spoon the creamy farro onto plates, add the yellow pepper sauce, and arrange the pork on top. Finish with chopped fresh parsley and serve immediately.