Miso-Maple Glazed Pork Tenderloin with Charred Broccolini & Toasted Farro

Miso and maple are natural partners, pairing fermented umami with gentle woodland sweetness in a glossy glaze. Pork tenderloin takes on that finish, then meets charred broccolini and chewy toasted farro for a balanced weeknight plate.

Serves 4

Estimate for one serving

• 610 cal
• 48g protein
• 48g carbs
• 24g fat
• 7g fiber

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Ingredients

• 2 lb pork tenderloins
• 3 tbsp white miso paste
• 3 tbsp pure maple syrup
• 2 tbsp tamari
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger
• 4 garlic cloves
• 1 cup farro
• 1.5 lb broccolini
• 1 lemon
• 1/2 tsp red pepper flakes
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Whisk together miso, maple syrup, tamari, sesame oil, grated ginger and minced garlic until smooth; reserve for finishing.
2. 2Coat pork tenderloins thoroughly in remaining glaze and marinate at room temperature 20 minutes.
3. 3Meanwhile bring water to boil, add farro and salt, reduce to simmer and cook 22-25 minutes until chewy-tender; drain any excess liquid and keep warm.
4. 4Preheat oven to 425°F; line sheet pan with parchment.
5. 5Toss broccolini with avocado oil, lemon zest, red pepper flakes, salt and pepper; spread on prepared sheet.
6. 6Heat remaining avocado oil in large oven-safe skillet over medium-high; sear pork 2 minutes per side until deeply caramelized.
7. 7Transfer skillet to oven and roast pork 12-14 minutes until internal temperature reaches 145°F; rest 5 minutes before slicing.
8. 8While pork rests, switch oven to high broil and char broccolini 3-4 minutes, turning once, until florets are blackened at edges but stems remain crisp.
9. 9Spoon warm farro onto plates, top with sliced pork, drizzle reserved glaze, arrange charred broccolini and finish with fresh lemon juice.