Chili Dusted Pork Tenderloin with Blueberry Farrotto

Recipe courtesy of St. Charles Hospital

Ingredients

• 1 pound pork tenderloin 
• 1/4 teaspoon ancho chili powder 
• 1/2 cup farro 
• 2 cups low sodium chicken stock—or low sodium broth 
• 1/2 teaspoon cardamom 
• 2 tablespoons goat cheese 
• 1/2 cup blueberries 
• 1 cup baby arugula

Directions

• Season pork with ancho chili and allow to sit 10-15 minutes. 
• In a saucepot, bring stock to a boil, then add cardamom and farro. 
• Cook 20-25 minutes or until just over tender. 
• Meanwhile, place pork on a lightly greased roasting sheet and cook in a preheated 475° oven.
• Cook for 7-8 minutes, then flip and continue cooking for an additional 7-8 minutes, or until an internal temperature of 145° has been reached.
• Remove pork from oven and allow to rest for 5-7 minutes. 
• Once farro is cooked, stir in goat cheese, arugula and blueberries.
• Evenly distribute farrotto on 4 plates. 
• Slice pork and place around farrotto.