from Hess Collection

Yield: 4 portions


2 lbs. pork tenderloin, trimmed
2 tbsp. olive oil
½ cup parsley, chopped
½ cup thyme, chopped
½ cup tarragon, chopped
½ cup oregano, chopped
salt and pepper to taste

Ingredients – FARRO

1 oz. olive oil
6 oz. onion, diced
3 ea. garlic cloves, chopped
1 ea. bay leaf
1 cup farro
3 cups water
salt and pepper to taste

Ingredients – RED ONIONS

½ lb. red onions, sliced ½” thick
2 tbsp. olive oil
2 tbsp. whole grain mustard
1 tbsp. parsley, chopped
salt and pepper to taste

Ingredients – SPINACH & FARRO

2 cups Maitake mushrooms, trimmed
1 oz. olive oil
2 lbs. baby spinach
1 cup farro, cooked
salt and pepper to taste


  1. Pork tenderloin: Season pork tenderloin with salt and pepper. Let sit for 30 minutes or longer. Combine oil and herbs in a bowl. Season with salt and pepper. Rub the marinade all over the pork and marinate for 1 hour.
  2. Red onions: Preheat grill to medium low heat. Coat red onion slices with olive oil. Season with salt and pepper. Grill onions over low heat until well marked and cooked through. Place in a bowl and toss with whole grain mustard and parsley.
  3. To cook the pork: Preheat grill to medium. Place pork on grill. Cookfor 5–10 minutes, rotate pork to mark all sides and let cook to 143 ̊F. Cover meat with foil and keep in a warm spot for 10 minutes to rest.
  4. Farro: Place onions and oil in a saucepot. Cook over medium low heat until onions are translucent. Add garlic and cook until aromatic. Add farro, bay leaf and water. Bring to a boil then reduce to a simmer. Adjust seasoning with salt and pepper. Cook until tender. Drain off excess liquid. (Note: this will make more farro than is necessary for the recipe. Reserve the excess for another recipe.)
  5. Spinach: Heat a sauté pan over medium high heat. Add mushrooms and oil then sauté for 1 minute or until mushrooms are slightly caramelized. Add farro and spinach. Cook until the spinach wilts. Season with salt and pepper.
  6. To serve: Place a spoonful of the spinach mixture in the center of a shallow bowl. Top with a few slices of pork. Place rings of the red onions on top of the pork, then serve.

Note: Wine pairing suggestion is The Hess Collection Mount Veeder Cabernet Sauvignon.