Roasted pork loin with kale, Farro, apple, walnut salad

I nailed it on this one.  The whole family ate this up (huge win).  It’s fool proof and super easy.  You probably have most of the ingredients in your pantry right now!

Get your pots ready.  You only need the skillet (preferably high-rimmed) and a medium sauce pan.  The other pot was to make the kiddos macaroni and cheese instead of the kale farro salad.  Baby steps.

Get your salad ingredients ready to go — 1/2 cup of walnuts, 1 cup of farro, 2 tbs creme fraiche, 1 bunch of kale trimmed, and one apple cut into medium-small chunks.  I had everything but the creme fraiche, which just makes me so unreasonably happy (anyone else?!).  You could probably substitute sour cream for the creme fraiche.  I thought about this after spending $5.99 for it at Whole Foods Paycheck.

While you’re getting all of the ingredients out, go ahead and get a pot of water boiling and cook 1 c. of the farro.  Drain and set aside.

Look at this 1.7 lbs of pure beauty.  And on sale.  Win!  Salt and pepper all sides of the meat after patting it dry with paper towels.  Brown the meat on medium-high for about 6 minutes, making sure the entire loan is seared and brown.

Stick this bad boy in the oven for approximately 25-30 minutes (generally the rule of thumb for roasting pork is 20 minutes/pound but I find the meat to be a little too well done for our preference).

Once the pork is in the oven for 15 minutes or so, heat up the same pan you seared the pork loin in to medium-high heat, adding 1 tbs. of olive oil.

When it’s hot, add your kale until it’s slightly wilted (about 1 minute), then add 1/2 c. water.  Stir occasionally for another minute or two until there’s no more water.

Add the apple, walnuts, and cooked farro.  Add some salt and pepper.  Cook until the apples are a little soft.


By this time, your pork should almost be coming out of the oven, so it’s sauce time!  (If it’s ready to come out, set it aside for at least 5 minutes before slicing.)  Drizzle with olive oil and more salt and pepper to taste, then stick your kale somewhere it can keep warm.

For the sauce, say hello to your maple syrup and sherry vinegar.

In the same pot as your farro (sorry…I don’t have a picture of this), add 2 tbs. of maple syrup, 3 tbs. of sherry vinegar, and salt pepper over medium-high heat.  Stir frequently for 2-3 minutes until the volume is reduced by half.  Turn off the heat and add your 2 tbs. of creme fraiche.  The sauce will start to thicken as you let it sit for a couple of minutes.

Cut your meat in BEAUTIFUL slices (NOT like I have done).  I had two screaming kids ready for dinner, so I sliced this meat up like my life depended on it.  Looking at these pictures…WOOF!  Sorry about that.

And it’s done.  Bri was a meat MONSTER with this meal.  She ate the pork faster than I could put it in her mouth (she, of course, made me feed her).


This was a recipe from Blue Apron.  The original recipe can be found here.

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