Seared Pork Tenderloin with Cherry-Port Pan Sauce, Brown-Butter Farro & Broccolini

Cherry and port make a classic bistro-style pan sauce that loves seared pork tenderloin. Brown-butter farro adds nutty depth beside bright broccolini for a balanced, date-night dinner.

Serves 4

Estimate for one serving

• 710 cal
• 48g protein
• 68g carbs
• 26g fat
• 10g fiber

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Ingredients

• 2 (1-lb each) pork tenderloin
• 1.5 cups dry farro
• 4 tbsp unsalted butter
• 2 bunches (about 1.5 lb) broccolini
• 1.5 cups frozen dark sweet cherries
• 3/4 cup port wine
• 2 tbsp balsamic vinegar
• 1 large shallot
• 4 fresh thyme sprigs
• 2 tbsp olive oil
• 4 garlic cloves
• 1.25 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. 1Bring water to a boil. Add farro and salt; simmer 22–25 minutes until tender. Drain if needed and keep warm.
2. 2Pat pork dry and season with salt and pepper. Heat olive oil in a large stainless skillet over medium-high. Sear tenderloins 3–4 minutes per side until deep golden. Transfer to a plate.
3. 3Lower heat to medium. Add butter to the same pan. Once foaming, add minced shallot and 2 minced garlic cloves; cook 1 minute. Add port, cherries, balsamic, thyme, and chicken broth. Simmer 6–8 minutes until reduced by half and cherries soften.
4. 4Return pork to pan, spooning sauce over. Cook 3–4 more minutes until internal temperature reaches 145 °F. Rest 5 minutes before slicing.
5. 5Meanwhile, heat remaining olive oil in a second skillet over medium-high. Add broccolini, 2 sliced garlic cloves, salt, and pepper. Sauté 4–5 minutes until bright green and lightly charred. Remove to a plate.
6. 6In the farro pot, melt remaining butter over medium heat. Cook 2–3 minutes until nutty and fragrant. Toss cooked farro in brown butter with remaining thyme leaves.
7. 7Slice pork. Plate farro, broccolini, and fanned pork slices. Spoon cherry-port sauce over the top. Serve hot.