Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad

Name: Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad
Yield: 4 servings
Ingredients: 1 2 garlic cloves, finely chopped; 1 5 tablespoons coarsely chopped dill, divided; 1 2 tablespoons finely grated lemon zest, divided; 1 3 tablespoons fresh lemon juice, divided; 1 6 tablespoons olive oil, divided; 1 2 1/2 teaspoons kosher salt, divided; 1 1/2 teaspoon freshly ground black pepper; 1 1 (1 1/2-pound) pork tenderloin; 1 1 pint cherry tomatoes; 1 3 cups (loosely packed) arugula (about 3 ounces); 1 2 cups cooked whole farro; 1 3/4 cup frozen peas, thawed (about 4 ounces); 1 1/2 cup (loosely packed) crumbled feta (about 2 ounces); 1 Flaky sea salt (optional)

From the kitchen of Carly

A bright dill crust locks in the pork's juices while it sears and roasts alongside blistered cherry tomatoes. The tender meat pairs with a cool farro salad tossed in lemon and fresh herbs, making this elegant enough for guests yet simple enough for a weeknight.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 garlic cloves, finely chopped
15 tablespoons coarsely chopped dill, divided
12 tablespoons finely grated lemon zest, divided
13 tablespoons fresh lemon juice, divided
16 tablespoons olive oil, divided
12 1/2 teaspoons kosher salt, divided
11/2 teaspoon freshly ground black pepper
11 (1 1/2-pound) pork tenderloin
11 pint cherry tomatoes
13 cups (loosely packed) arugula (about 3 ounces)
12 cups cooked whole farro
13/4 cup frozen peas, thawed (about 4 ounces)
11/2 cup (loosely packed) crumbled feta (about 2 ounces)
1Flaky sea salt (optional)

Instructions

Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10, 12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.