Roast Pork Salad

Most Philadelphia food lovers would encourage travelers to scrap plans for a cheesesteak in favor of this hearty meal on a roll. (My favorite version is from DiNic’s Roast Pork in Reading Terminal Market.) The combination of salty, savory pork with bitter greens and rich, sharp cheese wins fans over to this way of thinking in a single bite. Because this sandwich draws from Italian- America traditions, chewy and robust farro stands in for a sandwich roll in this satisfying grain salad.

This recipe is the perfect candidate for a make-ahead meal. The broccoli rabe as well as the pork tenderloin can be cooked and chilled up to two days in advance. Leftovers stay good for up to three days in the refrigerator. If you are feeding a mixed crowd of eaters, the pork and cheese can be served as optional toppings. The grains and greens are good enough to stand on their own.

By Joy Manning / Photography By Jackie Botto | June 10, 2019

Ingredients

SERVINGS: 6 Serving(s)

2 bunches broccoli rabe, chopped into 2-inch pieces
3/4 cup farro
1/4 cup olive oil, divided
4 cloves garlic, sliced
1/4 teaspoon hot pepper flakes (or more to taste)
2 tablespoons minced shallots
3/4 teaspoon salt, plus more to taste
1 1/2 teaspoons white balsamic vinegar
1 1/2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 pork tenderloin (about 3/4 pound)
1 tablespoon canola oil
2 ounces sharp provolone, shaved with a vegetable peeler

Preparation

Fill a large mixing bowl with ice water.

Bring a large pot of salted water to a boil and add broccoli rabe. Cook for 3 minutes, then use a spider or large slotted spoon to remove the broccoli rabe to the ice water to stop the cooking. Leave your water boiling and add the farro. Cook until the farro is tender (bite one to test for doneness), about 20 minutes. Drain well, and spread the farro out on a baking sheet to cool and dry.

Meanwhile, remove the broccoli rabe from the ice bath and wring out excess water through a clean kitchen towel. Add 2 tablespoons of the olive oil to a large skillet set over medium heat. Add the garlic and hot pepper flakes and cook until fragrant, about 1 minute. Add the broccoli rabe and cook, stirring, until just tender, about 2 to 3 minutes. Season to taste with salt, then stir in the farro.

Empty and dry the large mixing bowl you used for your ice bath, and add the shallots, ¼ teaspoon of the salt, white balsamic vinegar, white wine vinegar, mustard, and remaining 2 tablespoons of olive oil. Whisk well, and then add the farro and broccoli rabe. Season to taste with salt. At this point, you can store the grain salad overnight. If you’re making it the day you want to serve it, let it chill in the refrigerator at least 1 hour.

Preheat oven to 375 degrees. Pat the pork dry with a paper towel, and season with the remaining ½ teaspoon salt. In a large nonstick or cast iron skillet set over high heat, heat the canola oil until just smoking. Cook the pork until browned all over, about 6 minutes. Transfer to a rimmed baking sheet and roast in the oven until the pork reaches an internal temperature of 135 degrees, about 12 to 15 minutes. Let rest for 10 minutes before slicing thin.

Portion the farro and broccoli rabe salad into wide, shallow bowls and fan slices of roast pork over the top. Garnish with provolone curls.