Transform standard weeknight dinners the short and
not-so-sweet way—by adding savoury wonders so no bite is ever boring.
Transform standard
weeknight dinners
Classic: Pork Chops And Applesauce. Remodel: Cunnin-Rubbed Pork with
Jeweled Grain Pilaf
Farro, the ancient grain in this pilaf, has a nutty flavor
and satisfying chew that also works well in risottos and atop salads.
Prepare Time: 10 minutes | Total Time: 1 hour | Serves: 4
Ingredient
Pilaf
·
1 Tbsp olive oil
·
1 sm onion, chopped
·
1 lg rib celery, chopped
·
1 c pearled farro, rinsed (we like Roland)
·
1⁄2 c chopped fresh parsley
·
1⁄4 c diced dried apricots
·
1⁄4 c unsweetened dried cranberries
·
3 Tbsp sliced almonds
Pork
·
11⁄4 lb pork tenderloin
·
2 tsp olive oil
·
4 tsp cumin
Cunnin-Rubbed Pork
with Jeweled Grain Pilaf
Recipe
1.
Heat oven to 220ºC
2.
Make pilaf: Heat oil in medium saucepan over medium heat. Add onion and
celery and cook until so, about 5 minutes. Add farro, 21⁄4 cups water, and 1⁄4
tsp salt. Bring to a simmer, cover, and reduce heat to low. Cook until water is
absorbed and farro is fluffy,
about 25 minutes (uncover halfway through). Stir in parsley, apricots,
cranberries, and almonds.
3.
Prepare pork while pilaf cooks: Place rimmed sheet pan in hot oven. Rub
tenderloin with oil. Season with cumin and 1⁄4 tsp each salt and pepper,
rubbing all over. Carefully place on heated pan and roast, turning once or
twice, 20 to 25 minutes, until instantread thermometer inserted into thickest
part reaches 63ºC. Let stand 10 minutes. Slice and serve with pilaf.