**A Delightful Pork Tenderloin with Peach Chutney and Farro**

As we begin this culinary journey, let's take a look at the ingredients that make up our dish. We have a beautiful pork tenderloin, a lean cut of meat with very little fat, making it perfect for quick cooking. To enhance its flavor, we've added diced peaches, which will provide a sweet contrast to the savory pork.

To cook the pork, we'll use a thermometer to ensure it reaches a safe internal temperature of 145 degrees Fahrenheit. Since our pork tenderloin is relatively thin, it will cook quickly. We'll start by browning it on both sides in a hot pan, which will create a nice crust and lock in the juices.

Next, we'll transfer the pork to the oven for about 10 minutes, or until it reaches our desired temperature. To prevent overcooking, we'll use a timer to keep an eye on its progress. Meanwhile, we'll prepare the base of our dish by sautéing some onions and fennel in olive oil until they're soft and fragrant.

While the pork is cooking, let's think about the flavor profile of our dish. We have pork, peaches, farro, and a variety of herbs and spices that will come together to create a harmonious balance of flavors. The pork tenderloin is the star of the show, but it's not alone – we've added a sweet and savory peach chutney to add depth and complexity to our dish.

To make the peach chutney, we'll combine cooked peaches with some garlic, fennel, and chicken stock, which will provide a rich and flavorful base for our sauce. We'll also add some browned onions and fennel from our sauté pan to give it an extra boost of flavor.

Once the pork is done cooking, we'll let it rest for a few minutes before slicing it thinly against the grain. This will allow the juices to redistribute and the meat to stay moist. To finish our dish, we'll stir in some farro, which has been cooked with olive oil, garlic, and fennel. The farro will provide a nice texture contrast to our tender pork.

As we plate our dish, let's add some finishing touches to bring everything together. We'll sprinkle some chopped fresh herbs on top, including the fennel fronds from our sauté pan. Finally, we'll drizzle the peach chutney over our pork tenderloin and serve it with a side of farro.

To complete this dish, we'll also add a squeeze of lemon juice and a sprinkle of red pepper flakes to give it an extra kick. And that's it – our delicious pork tenderloin with peach chutney and farro is ready to be devoured.

**Tips and Variations**

One of the best things about this recipe is its versatility. Feel free to customize your dish by adding or substituting different ingredients to suit your taste preferences. For example, you could add some diced bell peppers or mushrooms to the sauté pan with the onions and fennel. Or, if you prefer a spicier sauce, you could add more red pepper flakes or use hot sauce to give it an extra kick.

When cooking with pork tenderloin, remember to let it rest for a few minutes before slicing it thinly against the grain. This will allow the juices to redistribute and the meat to stay moist. And don't forget to use a thermometer to ensure your pork reaches a safe internal temperature – it's always better to err on the side of caution when it comes to food safety.

Finally, be sure to taste your dish as you go and adjust the seasoning accordingly. The peach chutney should add a sweet and tangy flavor to our dish, but feel free to add more or less depending on your personal preference. With its combination of savory pork, sweet peaches, and nutty farro, this recipe is sure to become a favorite in your household.

"WEBVTTKind: captionsLanguage: enwe will be making a seared pork tenderloin with peach chutney farro with fennel and onions so farro it's a very chewy nutty kind of grain this guy takes about 20 minutes to cook so we are going to get this going one cup chicken stock about two-thirds of this right in your pot this is a fresh bay leaf right in there so we're just gonna make a little thyme bundle we're gonna throw it right in our liquid and so what happens is these little leaves will flutter off and then you'll just be left with a little bundle of sticks that is for easy removal and thank you for coming season it with salt then what we're going to do vtb rts ring to boil reduce to simmer i'm going to put a lid on this guy so that it will keep the chicken stock from reducing down to nothing does anyone know what this is this is fennel these things on the top are what are called fennel fronds we're going to cut these off because we are going to use them later this piece of meat is a wildly tender piece of meat but it doesn't have a lot of flavor this is a great cut of meat to pair with other big flavors so we're gonna season this get a nice even coating cut this in half my faro is boiling away i am just gonna turn down my burner all right so i've seasoned my pork tenderloin we're gonna start off with a really hot pan all right decent coating of olive oil i am going to dust my pork tenderloin with fennel pollen and it's just like the flowers of wild fennel when i put my pork in my pan i want to hear rambunctious applause if you don't hear the rambunctious applause wait all right i'm laying my other one in there and i'm making sure there's room around while that's happening i am going to get my mise applause together for my peach chutney i mean already you look at that and you're like oh yeah my pants starting to turn color here so i'm gonna just turn my pan down a little bit i'm just gonna kind of cut in nice big dices now we're gonna brown these guys on the sides this pork tenderloin think about it's got no bones it's got very little fat it's a lot of lean meat it's a pretty fast cook peaches ready let's take a look already this makes me happy so we have this thermometer all right see what we've got we're at basically a hundred degrees all right so we have 40 more degrees to go so i'm gonna start by putting this in the oven for about 10 minutes use your timer on this one don't forget actually let's start with eight minutes we'll see how eight minutes go so a lot of my liquid has cooked away we'll put in about half a cup or so of water but this is close to being done another five-ish minutes let's think about stuff for the base of our faro onion we're gonna use our onion in two places okay i'm gonna dice my onion real quick you know i'm gonna just turn that off for a while now fennel we cut it in half cut it in quarters and then cut this stock even though fennel is a vegetable here it's still sweet think about all right the pork is savory our peaches are sweet but we've got a lot of savory things like going back and forth for all these flavors to be like team pork tenderloin it's all on the same mission see aren't you glad for a timer because we were all like oh we would have left that would have been in there for days all right so when my pork comes out of the oven i want to let it rest all right i'm going to do a garlic clove so in half now my fennel frogs so we just want the little like flowy parts we don't want the stems we're going to chop them up fenugreeney and that is that my farro is done removal of the time bundle removal of the bay leaf we're going to put all the faro into a bowl now into our faro pan olive oil we're going to bring it to a medium heat and i'm going to throw in half my onions all the fennel we're gonna do a little bit of salt and we're gonna sweat these now my pork pan that is all nice like pork juice so we're gonna ditch the oil there i'm gonna add a tiny bit of new oil and i'm gonna throw in rest of my onions little pinch of crushed red pepper as these onions start to cook they're going to start to help scrape off the porky deliciousness my beans about half a can there's a bunch of liquid in the beans we want to make sure we drain that out those are going to go right in there i'm going to add my garlic now oh see look at i got all the crud scraped off there so i'm adding my peaches into there now and i'm adding my faro back into this whole situation chicken stock add about a half a cup to your peaches we want the peaches to cook down a little bit to get like a little bit of loosey-goosey so i'm turning my photo off and i'm gonna stir in a quarter of a cup of parmesan cheese to our peaches one tablespoon of whole grain mustard and let's give it a pinch of fennel pollen now i'm gonna taste this i'm tasting this and i'm like maybe these peaches weren't the sweetest peaches i'm gonna add a little bit of maple syrup oh that little bit of maple syrup just the very last thing i'm gonna add to this a little bit of balsamic vinegar when you add acid to things it takes the salt down a little bit one more little pinch of salt why you let pieces of meat rest when you put stuff in the oven what is actually cooking that meat is the moisture trying to get out it's like oh let me escape you pull them out of the oven they don't know that the party has ended quite yet so if i cut my pork tenderloin the second it gets out of the oven all those juices would run out on my cutting board and they're lost forever and what i'm left with is a really dry sad piece of meat now i'm gonna cut this on the bias but keep your slices together my fennel fronds we're going to stir those into our farro i'm going to plate this guy and then i can fan it out like that it's a little pink in there it's nice and juicy the very last thing that we're going to do is we're going to add our chutney all right throw an extra little green on the top and there we go all right what do you guys think are you ready to try it youwe will be making a seared pork tenderloin with peach chutney farro with fennel and onions so farro it's a very chewy nutty kind of grain this guy takes about 20 minutes to cook so we are going to get this going one cup chicken stock about two-thirds of this right in your pot this is a fresh bay leaf right in there so we're just gonna make a little thyme bundle we're gonna throw it right in our liquid and so what happens is these little leaves will flutter off and then you'll just be left with a little bundle of sticks that is for easy removal and thank you for coming season it with salt then what we're going to do vtb rts ring to boil reduce to simmer i'm going to put a lid on this guy so that it will keep the chicken stock from reducing down to nothing does anyone know what this is this is fennel these things on the top are what are called fennel fronds we're going to cut these off because we are going to use them later this piece of meat is a wildly tender piece of meat but it doesn't have a lot of flavor this is a great cut of meat to pair with other big flavors so we're gonna season this get a nice even coating cut this in half my faro is boiling away i am just gonna turn down my burner all right so i've seasoned my pork tenderloin we're gonna start off with a really hot pan all right decent coating of olive oil i am going to dust my pork tenderloin with fennel pollen and it's just like the flowers of wild fennel when i put my pork in my pan i want to hear rambunctious applause if you don't hear the rambunctious applause wait all right i'm laying my other one in there and i'm making sure there's room around while that's happening i am going to get my mise applause together for my peach chutney i mean already you look at that and you're like oh yeah my pants starting to turn color here so i'm gonna just turn my pan down a little bit i'm just gonna kind of cut in nice big dices now we're gonna brown these guys on the sides this pork tenderloin think about it's got no bones it's got very little fat it's a lot of lean meat it's a pretty fast cook peaches ready let's take a look already this makes me happy so we have this thermometer all right see what we've got we're at basically a hundred degrees all right so we have 40 more degrees to go so i'm gonna start by putting this in the oven for about 10 minutes use your timer on this one don't forget actually let's start with eight minutes we'll see how eight minutes go so a lot of my liquid has cooked away we'll put in about half a cup or so of water but this is close to being done another five-ish minutes let's think about stuff for the base of our faro onion we're gonna use our onion in two places okay i'm gonna dice my onion real quick you know i'm gonna just turn that off for a while now fennel we cut it in half cut it in quarters and then cut this stock even though fennel is a vegetable here it's still sweet think about all right the pork is savory our peaches are sweet but we've got a lot of savory things like going back and forth for all these flavors to be like team pork tenderloin it's all on the same mission see aren't you glad for a timer because we were all like oh we would have left that would have been in there for days all right so when my pork comes out of the oven i want to let it rest all right i'm going to do a garlic clove so in half now my fennel frogs so we just want the little like flowy parts we don't want the stems we're going to chop them up fenugreeney and that is that my farro is done removal of the time bundle removal of the bay leaf we're going to put all the faro into a bowl now into our faro pan olive oil we're going to bring it to a medium heat and i'm going to throw in half my onions all the fennel we're gonna do a little bit of salt and we're gonna sweat these now my pork pan that is all nice like pork juice so we're gonna ditch the oil there i'm gonna add a tiny bit of new oil and i'm gonna throw in rest of my onions little pinch of crushed red pepper as these onions start to cook they're going to start to help scrape off the porky deliciousness my beans about half a can there's a bunch of liquid in the beans we want to make sure we drain that out those are going to go right in there i'm going to add my garlic now oh see look at i got all the crud scraped off there so i'm adding my peaches into there now and i'm adding my faro back into this whole situation chicken stock add about a half a cup to your peaches we want the peaches to cook down a little bit to get like a little bit of loosey-goosey so i'm turning my photo off and i'm gonna stir in a quarter of a cup of parmesan cheese to our peaches one tablespoon of whole grain mustard and let's give it a pinch of fennel pollen now i'm gonna taste this i'm tasting this and i'm like maybe these peaches weren't the sweetest peaches i'm gonna add a little bit of maple syrup oh that little bit of maple syrup just the very last thing i'm gonna add to this a little bit of balsamic vinegar when you add acid to things it takes the salt down a little bit one more little pinch of salt why you let pieces of meat rest when you put stuff in the oven what is actually cooking that meat is the moisture trying to get out it's like oh let me escape you pull them out of the oven they don't know that the party has ended quite yet so if i cut my pork tenderloin the second it gets out of the oven all those juices would run out on my cutting board and they're lost forever and what i'm left with is a really dry sad piece of meat now i'm gonna cut this on the bias but keep your slices together my fennel fronds we're going to stir those into our farro i'm going to plate this guy and then i can fan it out like that it's a little pink in there it's nice and juicy the very last thing that we're going to do is we're going to add our chutney all right throw an extra little green on the top and there we go all right what do you guys think are you ready to try it you\n"