Paula arranged to be off for Valentine’s Day so we cooked a delicious meal for all three of us. Paula found this dish, Citrus-Glazed Pork with Farro, in the January 2014 Food Network magazine. It was not too hard to make and so we could all work together to make it, enjoy some wine and have a wonderfully relaxing weekend.

Start by preheating the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 1 chopped red onion and cook, stirring, until golden, 5 minutes. Add 1 cup farro (note: we used barley since farro was not available at the time…), 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil. Reduce the heat to medium and simmer until the farro is just tender, about 25 minutes. Stir in about 1/2 bag of trimmed and sliced Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.While the farro is cooking, mix the juice of 1 lime and the juice of 1 1/2 oranges along with 2 tablespoons of honey. Season 1 pound of pork with 2 teaspoons of ground cumin, 2 teaspoons of ground paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat another tablespoon of olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges. Cook, turning the pork, until browned, about 5 minutes. Flip the orange wedges and add the juice mixture.At this point, transfer the skillet to the oven and bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro and top with pomegranate seeds.

Citrus-Glazed Pork with Farro
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