Thyme pork tenderloin with pears, red onions and spelt

Ingredients

For 1 serving

• Pork tenderloin150 g
• Pear0.5
• Red onion80 g
• Thyme1 g
• Farro50 g
• Arugula30 g
• Balsamic vinegar1 teaspoon
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: September – December

Method

1. Rinse the spelt, put it in a pan of cold salted water, bring to the boil and cook for 25 minutes, until tender but still with some bite.
2. Meanwhile cut the red onion into thin wedges; wash the pear, core it and cut it into wedges about 1 cm thick, leaving the skin on so it holds together. Season the pork fillet with salt and pepper.
3. Heat most of the oil in a frying pan with a lid over medium-high heat with the thyme and brown the fillet for 4–5 minutes on all sides, until golden. Add the onion and pear around the meat.
4. Cover and cook over medium-low heat for 15 minutes, turning the meat and pears halfway, until the pork is cooked but still juicy in the middle and the pears are soft. Add the balsamic vinegar and let it reduce for a minute, until the juices are glossy.
5. Drain the spelt and dress it with the rocket, the remaining drizzle of oil and a pinch of salt.
6. Rest the fillet for 3 minutes, slice it and serve with the pears, onions, pan juices and the spelt.