Dill-Crusted Pork Tenderloin With Farro, Pea, and Blistered Tomato Salad
"This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients. This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad...."
INGREDIENTS
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2 garlic cloves, finely chopped
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5 tablespoons coarsely chopped dill, divided
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2 tablespoons finely grated lemon zest, divided
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3 tablespoons fresh lemon juice, divided
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6 tablespoons olive oil, divided
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2 1/2 teaspoons kosher salt, divided
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1/2 teaspoon freshly ground black pepper
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1 (1 1/2-pound) pork tenderloin
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1 pint cherry tomatoes
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3 cups (loosely packed) arugula (about 3 ounces)
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2 cups cooked whole farro
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3/4 cup frozen peas, thawed (about 4 ounces)
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1/2 cup (loosely packed) crumbled feta (about 2 ounces)
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Flaky sea salt (optional)
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