Grilled Heritage Pork with Plums Farro Verde and Summer Herbs Recipe
Recipe By Martha Stewart-2
Farro verde is harvested early, when still green, then roasted for extra nuttiness and flavor. regular farro can be substituted. grilling the bone-in loin with the fat cap still intact ensures juicy, flavorful meat that won't dry out on the grill.
Ingredients For Grilled Heritage Pork with Plums Farro Verde and Summer Herbs Recipe
1 6 bone section of a bone in pork loin, preferably with fat cap attached
Kosher salt and coarsely ground black pepper
3 cup Farro verde
2.5 cup Vegetable or chicken broth, preferably homemade
1 Fresh bay leaf
NaN Kosher salt
3 tablespoon Chopped shallot
1 tablespoon Chopped garlic
2 cup Packed flat leaf parsley leaves, chopped
6 tablespoon Extra virgin olive oil
1 tablespoon Fresh thyme leaves
1 tablespoon Fresh oregano leaves
1 Fresh bay leaf, finely chopped
2 tablespoon Red wine vinegar
8 Plums, such as flavor grenade, dapple dandy, green gage, santa rosa, flavor king, catalina, or elephant heart, halved, pitted, and cut into wedges, for serving
sprig Thyme, oregano, and opal basil sprigs, for serving
Nutrition value
403
calories per serving
13 g Fat19 g Protein49 g Carbs13 g FiberOther
Current Totals
13 g Fat
19 g Protein
49 g Carbs
13 g Fiber
MacroNutrients
Carbs
49 g
Protein
19 g
Fiber
13 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
291 mg
Iron
8 mg
Vitamin A
1453 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
138 mcg
Vitamin B12
0 mcg
Vitamin C
89 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
118 mg
Manganese
1 mg
Phosphorus
206 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
