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

Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad recipes
14 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)
  • sea salt flakes
Nutrition
755
38% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

49% 32

Saturated

36% 7

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

24% 72

Carbs (net)

- 59

Fiber

50% 13

Sugars

- 11

Sugars, added

- 0

Protein

102% 51

Cholesterol

39% 118

Sodium

43% 1041

Calcium

17% 170

Magnesium

47% 196

Potassium

29% 1365

Iron

39% 7

Zinc

62% 7

Phosphorus

122% 851

Vitamin A

14% 124

Vitamin C

35% 32

Thiamin (B1)

171% 2

Riboflavin (B2)

65% 1

Niacin (B3)

112% 18

Vitamin B6

126% 2

Folate equivalent (total)

25% 101

Folate (food)

- 101

Folic acid

- 0

Vitamin B12

45% 1

Vitamin D

4% 1

Vitamin E

30% 5

Vitamin K

45% 54
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