Pork
Paprika Pork Tenderloin with Carrots & Farro
Paprika-rubbed pork tenderloin roasts with carrots while pearled farro (wheat) simmers on the stove, giving weekly plans a lean roast option beyond chicken and rice.
Inspired by American-style lean roast pork and grain suppers
Prep
15 min
Cook
40 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 1 cup dry pearled farro (wheat)
- • 3 cups water
- • 1 1/4 pounds pork tenderloin, silver skin removed
- • 1 pound carrots, cut into half-inch-thick batons
- • 2 tablespoons olive oil, divided
- • 2 teaspoons smoked paprika
- • 1 teaspoon dried thyme
- • 2 cloves garlic, minced
- • 1/2 teaspoon kosher salt, divided
- • 1/2 teaspoon black pepper, divided
- • 2 tablespoons lemon juice
- • 1/4 cup chopped fresh parsley
View ingredient-by-ingredient match
- 1 cup dry pearled farro (wheat)Missing
- 3 cups waterMissing
- 1 1/4 pounds pork tenderloin, silver skin removedMissing
- 1 pound carrots, cut into half-inch-thick batonsMissing
- 2 tablespoons olive oil, dividedMissing
- 2 teaspoons smoked paprikaMissing
- 1 teaspoon dried thymeMissing
- 2 cloves garlic, mincedMissing
- 1/2 teaspoon kosher salt, dividedMissing
- 1/2 teaspoon black pepper, dividedMissing
- 2 tablespoons lemon juiceMissing
- 1/4 cup chopped fresh parsleyMissing
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Method
Recipe notes
Tenderloin is a lean, narrow cut and is not interchangeable with a large pork loin roast at these timings. Starting the carrots first and checking the meat temperature avoids dry pork and undercooked vegetables.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked pork, carrots, and farro in covered shallow containers within two hours and use within 3 days. Reheat leftovers to 165 F, keeping pork covered with a little water to prevent drying.
Make-ahead tips
Trim pork, cut carrots, and measure spices earlier in the day. Farro can be cooked a day ahead and reheated with water; roast and rest the tenderloin near serving for the juiciest slices.
What to serve with it
- - Green salad with vinaigrette
- - Steamed green beans
- - Unsweetened apple compote
Equipment needed
- - Rimmed baking sheet
- - Saucepan with lid
- - Instant-read thermometer and cutting board
Difficulty explained
The roast and grain cook in parallel, but pork must be checked by temperature and rested before slicing rather than cooked solely by the clock.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Bottled 100% lemon juice
Use slightly less bottled lemon juice, then adjust after tasting.
Meyer lemon juice
Use the same amount of Meyer lemon juice.
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Pitfalls to Watch Out For
- A pork loin roast is much larger than tenderloin and will not cook safely in the listed time.
- Very thick carrot pieces stay hard while the pork finishes; keep batons around half an inch thick.
- Slicing immediately after roasting releases juices; allow the required rest before portioning.
Nutrition Context
- Pork tenderloin supplies protein while farro and carrots provide carbohydrate, fiber, and a different grain from the catalog's rice dishes.
- The rounded estimate includes a quarter of the cooked farro and measured oil; trimming, portion size, and retained pan oil change the final result.
FAQ
Can tenderloin still look slightly pink?
Color is not a reliable safety test. Use 145 F in the thickest part and at least a three-minute rest.
Can I use quick-cooking farro?
Yes. Follow its package and start it later so it finishes with the roast.
What is silver skin?
It is the tough shiny membrane on the tenderloin. Slide a small sharp knife underneath and trim it off without removing much meat.
Do I need to sear first?
No. This version uses a hot oven and paprika rub to keep the method simple; do not add an unlisted searing step to the timing.
Can I freeze portions?
Yes. Cool promptly and freeze up to two months; thaw in the fridge and reheat gently until hot throughout.
What sides pair best with this dish?
Good pairings include Green salad with vinaigrette; Steamed green beans; Unsweetened apple compote. Choose one or two based on how substantial you want the meal to be.