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pork loin

Recipe courtesy of St. Charles Hospital



  • 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



  • 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.

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