CITRUS-GLAZED PORK WITH FARRO
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
2 tablespoons extra-virgin olive oil
1 red onion, chopped
1 cup farro
Kosher salt and freshly ground pepper
6 ounces brussels sprouts, trimmed and thinly sliced
Juice of 1 lime
2 oranges, halved (1½ juiced, ½ cut into 4 wedges)
2 tablespoons honey
1 1-pound pork tenderloin
2 teaspoons ground cumin
2 teaspoons paprika
Pomegranate seeds, for topping
- Preheat the oven to 375 ̊. 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, 2½ cups
water, ½ teaspoon salt and pepper to taste and bring to a boil.
Reduce the heat to medium; simmer until the farro is just tender,
about 25 minutes. Stir in the brussels sprouts and cook until
tender, about 5 minutes. Season with salt and pepper.
- Mix the lime juice and orange juice with the honey. Season the
pork with the cumin, paprika, ½ teaspoon salt and ¼ teaspoon
pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick
ovenproof skillet over medium-high heat. Add the orange wedges
and pork; cook, turning the pork, until browned, about 5 minutes.
Flip the orange wedges and add the juice mixture.
- Transfer the skillet to the oven; bake until a thermometer
inserted into the pork registers 145 ̊, about 15 minutes. Let rest
5 minutes, then slice and drizzle with the pan juices. Serve
with the orange wedges and farro mixture. Top the farro with
pomegranate seeds.
Per serving: Calories 440; Fat 12 g (Saturated 2 g); Cholesterol 74 mg;
Sodium 638 mg; Carbohydrate 53 g; Fiber 6 g; Sugars 16 g; Protein 32 g
RIGATONI WITH CABBAGE AND FONTINA
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
4 ounces Canadian bacon, chopped
1 small onion, sliced
½ head Savoy cabbage, roughly chopped (about 10 cups)
Freshly ground pepper
¼ cup chopped fresh parsley
4 ounces fontina cheese, cut into small cubes
½ cup grated parmesan cheese
- Bring a large pot of salted water to a boil. Add the pasta and
cook as the label directs for al dente.
- Meanwhile, heat the olive oil in a large skillet over medium-high
heat. Add the Canadian bacon and cook until the edges begin to
crisp, about 2 minutes. Add the onion and cabbage, season with
½ teaspoon salt and a few grinds of pepper and toss to coat. Cook
until the vegetables begin to brown and soften, about 3 minutes.
Remove 1 cup cooking water from the pasta pot and add to the
skillet; bring to a simmer and cook until the cabbage is just tender
and the sauce is reduced by about half, 8 to 10 minutes.
- Drain the pasta, reserving another 1 cup cooking water. Add
the pasta and ½ cup of the reserved cooking water to the skillet
and increase the heat to high. Toss to coat, adding more cooking
water if the pasta is too dry (it should be very saucy). Stir in
the parsley and remove from the heat. Sprinkle with the fontina,
parmesan and more pepper; toss.
Per serving: Calories 500; Fat 17 g (Saturated 7 g); Cholesterol 47 mg;
Sodium 961 mg; Carbohydrate 64 g; Fiber 6 g; Sugars 7 g; Protein 26 g
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 51
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