speedylee: **[Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad](https://www.epicurious.com/recipes/food/views/dill-crusted-pork-tenderloin-with-farro-pea-and-blistered-tomato-salad)** by Epicurious
*YIELD: Serves 4, ACTIVE TIME: 35 minutes, TOTAL TIME: 35 minutes*
**INGREDIENTS**
* 2 garlic cloves, finely chopped
* 5 tablespoons coarsely chopped dill, divided
* 2 tablespoons finely grated lemon zest, divided
* 3 tablespoons fresh lemon juice, divided
* 6 tablespoons olive oil, divided
* 2 1/2 teaspoons kosher salt, divided
* 1/2 teaspoon freshly ground black pepper
* 1 (1 1/2-pound) pork tenderloin
* 1 pint cherry tomatoes
* 3 cups (loosely packed) arugula (about 3 ounces)
* 2 cups cooked whole farro
* 3/4 cup frozen peas, thawed (about 4 ounces)
* 1/2 cup (loosely packed) crumbled feta (about 2 ounces)
* Flaky sea salt (optional)
**PREPARATION**
1. 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.
2. 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.
3. 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.
4. Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
*Do Ahead: Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.*
*Cooks’ Note: This recipe uses whole farro rather than the semi-pearled variety. To substitute farro, use wheat berries.*
Vitalynk: I’m a huge noob and I was always told that using olive oil to cook is bad for your health. For me, it’s always been like this: on a salad = good. In a hot pan = bad.
Can anyone explain why? I always see olive oil used in the gift recipes and I’m so confused.
kool_moe_b: Maybe it’s just me, but I think just about any other herb would go better with tenderloin than dill. Rosemary, thyme, parsley…
Nottabird_Nottaplane: Could you replace the pork with chicken or some other meat? If not chicken, which would be best?
gitykinz: Does this feel extremely pretentious or is it just me?
Ducey1984: Your lack of grill upsets me.
