Dill Crusted Pork Tenderloin with Farro Pea and Blistered Tomato Salad
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)
- Flaky sea salt (optional)
Instructions
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