Citrus-Glazed Pork with Farro
Citrus-Glazed Pork with Farro is a dairy free main course. This recipe serves 4. One serving contains 474 calories, 31g of protein, and 12g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of brussels sprouts, juice of lime, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Preheat the oven to 375 degrees F.
Heat 1 tablespoon olive oil in a large saucepan over medium-high heat.
Add the red onion; cook, stirring, until golden, 5 minutes.
Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes.
Let rest 5 minutes, then slice and drizzle with the pan juices.
Serve with the oranges and farro; top with pomegranate seeds.
Photograph by Justin Walker