Casseroles in the 1950s; fat-free everything in the ’90s; and plant-based meats, sourdough bread, and charcuterie boards in the 2020s.
These are just a few of the food trends we’ve seen come and go.
These days, it’s all about protein. Protein coffee, protein bars, protein pasta, and protein snacks like chips and jerky are just a few of the new ways we’re told to up our protein intake — in addition to lean cuts of meat and fish.
It’s not news that our bodies need protein to build muscle, repair cells, and support our immune systems, appetite control, and metabolism. But the messaging today revolves heavily around weight management, sustainability, and our quest for all-natural, clean, whole foods to push the protein agenda. Whether you are keto, paleo, vegetarian or just a regular person trying to eat a well-balanced diet, protein is a character in the story.
Protein is top of mind for me because I recently shipped a protein-themed care package to my son, who is living in New Zealand. I love packing random care packages, and in this one, along with some basic essentials like bamboo toothbrushes, a fleece, a book, and a candle, I threw in lentils, assorted nuts, chia seeds, hemp hearts, sardines, jarred tuna, and some recipes so he can use everything in a delicious way.
High-protein recipes are easy to find and make, as they usually require few ingredients. That’s one of the reasons I love this herbed pork tenderloin recipe with farro and arugula. It comes out perfect every time, and I often make the lemony farro with dried cherries (or cranberries) for a side dish with other proteins. Farro has a nutty flavor, a satisfying, hearty texture, and yes, it too has protein, making it a great alternative to white rice, which falls short when it comes to nutrition.
I suggest making extra and serving it for breakfast with a fried egg and chopped avocado and feta — a protein-packed breakfast. Even if you’re not doing a deep dive into the protein trend, this pork tenderloin is simply delicious, good for you, and super easy to make on a weeknight for family dinner. The farro is in the grain section of your supermarket and just gets boiled in water for 15 minutes. I hope you give it a try and keep getting to the table with your friends and family.
Herbed Pork Tenderloin with Lemony Farro and Arugula
(serves 4)
Ingredients:
- 3 tablespoons olive oil
- 2 pork tenderloins (about 1½ lbs. total)
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt & black pepper
- 1 cup farro
- ½ bunch arugula
- ¼ cup dried cherries
- 1-2 tablespoons (or more to taste) fresh lemon juice
Directions:
Heat oven to 400°F. Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Rub each pork loin with the thyme, 1 teaspoon salt, and ½ teaspoon pepper.
Cook the pork, turning occasionally, until browned, 6 to 8 minutes.
Transfer the skillet to the oven and roast the pork, turning once, until an instant-read thermometer inserted into the center registers 145°, 12-18 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
Meanwhile, cook the farro according to the package directions; drain and transfer to a medium bowl. Add the arugula, cherries, lemon juice, and the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
Serve the farro topped with the sliced pork and any pan juices.
