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Green Cuisine Recipe:  A flush of colorful late season organic peppers makes a delicious accompaniment to a variety of end-of-summer dishes. Here, Chef Maria Hines of Tilth Restaurant in Seattle sears organic pasture raised pork loin over high heat to seal in juiciness. She serves it alongside farro (also known as emmer), an ancient grain variety that is often referred to as the 'mother grain' of modern wheat. Cultivated for millennia in Italy, high-protein, low-gluten farro is gaining popularity in the United States, and Chef Hines purchases hers from a specialty organic grain farm in eastern Washington. If you can't find farro in your area, rice is a good substitute for this dish. | |
Seared Pork Loin with Peppers and Farro | |
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Ingredients:
Preheat oven to 400 degrees. Season pork loin with sea salt and freshly ground pepper on both sides. Heat 3 tablespoons olive oil in an ovenproof sauté pan over medium-high heat until hot but not smoking. Sear the pork on all sides until rich brown in color, about 2 minutes per side. Remove to plate and set aside. Turn heat down to medium and add the last tablespoon of olive oil to the pan along with the shallots and garlic. Sauté briefly, then add peppers and season with a little more salt and pepper. Sauté until peppers are softened, stirring up the browned bits in the bottom of the pan, about 5 minutes. Return pork loin to pan with peppers. Place the sauté pan in the oven and roast until the pork is 155 degrees in the center, about 12 to 15 minutes. It should be fully cooked but still juicy inside. Serve pork loin and peppers over cooked farro or rice. Serves 4. |
