Ingredients

• 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 (1 1/2 juiced, 1/2 cut into 4 wedges)
• 2 tablespoons honey
• 1 1-pound pork tenderloin
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• Pomegranate seeds, for topping (optional)

Instructions

1. 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.
2. 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.
3. 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.
4. Photograph by Justin Walker