The Spicy Olive’s Maple Pork Tenderloin with Farro, Apples and Arugula

This is an easy skillet supper that ups the flavor with the addition of our Vermont Maple balsamic vinegar.

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 The Spicy Olive's Maple Pork Tenderloin with Farro, Apples and Arugula
The Spicy Olive's Maple Pork Tenderloin with Farro, Apples and Arugula
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 tsp. chopped garlic
  • 5 Tbsp. The Spicy Olive's Garlic Olive Oil
  • 3 Tbsp. The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 2 tsp. The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1 tsp. kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups cooked farro
  • 1 lb. pork tenderloin cut crosswise into 12 pieces
  • 1/2 cup Dry White Wine
  • 3 cups baby arugula or fresh mixed greens
  • 1 small apple unpeeled and sliced
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 tsp. chopped garlic
  • 5 Tbsp. The Spicy Olive's Garlic Olive Oil
  • 3 Tbsp. The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 2 tsp. The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1 tsp. kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups cooked farro
  • 1 lb. pork tenderloin cut crosswise into 12 pieces
  • 1/2 cup Dry White Wine
  • 3 cups baby arugula or fresh mixed greens
  • 1 small apple unpeeled and sliced
The Spicy Olive's Maple Pork Tenderloin with Farro, Apples and Arugula
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Whisk together 2 Tbsp of the Vermont Maple balsamic vinegar, 1 tsp of the Roasted garlic and Champagne mustard, the chopped garlic and 2 Tablespoons of the Garlic olive oil. Add the cooked farro and set aside.
  2. Heat remaining olive oil in a large skillet over medium high heat. Flatten the pork tenderloin medallions and sprinkle with salt and pepper. If skillet is too small to hold all the tenderloins cook in 2 batches. Add pork and cook until browned on both sides and just cooked through, about 2 minutes per side. Place pork on a plate and cover to keep warm
  3. Add wine to skillet and stir to remove brown bits from bottom of pan. Allow to simmer until wine is reduced by half. Whisk in remaining Vermont Maple balsamic vinegar and Roasted Garlic and Champagne mustard. Let simmer for a minute.
  4. Meanwhile, add arugula and apple slices to the farro mixture. Place a serving of farro salad on each plate and 3 slices of pork tenderloin. Drizzle the pork with the sauce from the pan. Serve and enjoy!