With the holiday season in full swing, it's a challenge to decide what to put on your plate. Between hosting for families and making time for friends, our meals shouldn’t have to drop in quality just because of our busy schedules. We’ve got you covered. The Spicy Olive’s maple pork tenderloin with farro, apples and arugula is the perfect dish to throw together for the family on a busy weeknight or to impress visiting friends. Touted as one of The Spicy Olive’s all-time faves, this dish is sure to fill your stomach with hearty, healthy goodness in between those rich holiday meals.
Featuring maple balsamic vinegar as well as the always crave-worthy champagne and roasted garlic mustard, this dish packs a delicious punch, highlighting all the best flavors of the winter months. The warm, rich notes of the maple balsamic vinegar lend wonderfully to the acidity and brightness of the mustard, combining to form a complex and well-balanced dish. Add the crispness of the farro and apple against the fattiness of the pork, and this salad is comfort on a plate!
Not to mention, this recipe basically only uses one skillet (minus cooking the farro). After pan-frying your pork in garlic olive oil, deglaze the skillet with white wine. Add mustard and vinegar to create depth and dimension to the pan sauce (and oh, what a sauce).
The simplicity with which this dish comes together, and the complexity of the flavors, from rich garlicky goodness to the punch of the vinegar and mustard, lend themselves to an easy comfort meal you won’t want to miss. Stop into The Spicy Olive to get your essential ingredients today, and wow your guests (or your family) with this seasonal delight!
The Spicy Olive’s Maple Pork Tenderloin with Farro, Apples + Arugula
INGREDIENTS (Serves 4)
3 Tablespoons The Spicy Olive’s Vermont Maple Balsamic Vinegar
5 Tablespoons The Spicy Olive’s Garlic Olive Oil
2 teaspoons The Spicy Olive’s Champagne & Roasted Garlic Mustard
1 teaspoon garlic, chopped
½ cup farro
1 teaspoon kosher salt
½ teaspoon black pepper
1-pound pork tenderloin
½ cup dry white wine
3 cups baby arugula or mixed greens
1 red apple, unpeeled and sliced thin
INSTRUCTIONS
Whisk together 2 tablespoons of the balsamic vinegar, 2 tablespoons of the olive oil, 1 teaspoon of the mustard, and the chopped garlic. Cook farro according to package directions. When cool, mix farro with the prepared dressing. Set aside.
Heat remaining 3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium high heat. Gently pound the pork tenderloin between 2 pieces of wax paper to flatten slightly. Sprinkle tenderloin with salt and pepper. Add pork to skillet and cook until browned on all sides and just cooked through, about 2 minutes per side or when internal temperature reaches 145°F. Place pork on a cutting board to rest for 5 minutes. Slice into 12 pieces, then cover to keep warm.
Add wine to skillet and stir to remove brown bits from bottom of pan. Bring to a simmer, then reduce wine by half. Whisk in remaining 1 tablespoon of balsamic vinegar and 1 teaspoon of mustard. Let simmer for 1 minute.
Add arugula and apple slices to the dressed farro and mix well. Place a serving of the farro salad with slices of tenderloin on each plate. Drizzle the pork with the reduced sauce. Pairs well with one of The Spicy Olive’s selection of Pinot Noirs. Happy holidays and bon appétit!
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