https://www.copymethat.com/r/8np4iY8nM/pork-and-farro-bowl-with-warm-brussels-s/
91950428
gF2Tiel
8np4iY8nM
2024-04-30 13:25:07
Pork-And-Farro Bowl with Warm Brussels Sprouts-Fennel Salad
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Ingredients
- 2 tablespoons apple cider vinegar
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 6 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 (1-lb.) pork tenderloin
- 1 cup quick-cooking farro
- 12 ounces Brussels sprouts, thinly sliced (about 4 cups)
- 1 fennel bulb (about 6 oz.), thinly sliced (about 2 ½ cups), fronds torn and reserved for garnish
- 2 tablespoons thinly sliced shallot (from 1 medium shallot)
- 1 medium Fuji apple, chopped
Steps
Directions at southernliving.com
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