Pork Roast & Balsamic-Shallot Pan Sauce with Roasted Broccoli & Farro

Pork Roast & Balsamic-Shallot Pan Sauce

with Roasted Broccoli & Farro

45 MIN
2 Servings
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From the Test Kitchen

For incredible depth of flavor in this dish, you’ll create a pan sauce that combines tangy shallot, savory soy sauce, brown sugar, and punchy balsamic vinegar using the fond from searing the pork roast. It’s all served over a hearty bed of farro, roasted broccoli, and piquant peppers for bursts of brightness in every bite.
15 green SmartPoints®
15 blue SmartPoints®
10 purple SmartPoints®
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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Pork Roast & Balsamic-Shallot Pan Sauce with Roasted Broccoli & Farro
Title
  • 1 Pork Roast
  • ½ cup Semi-Pearled Farro
  • ½ lb Broccoli
  • 1 Shallot
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Pickled Peruvian Peppers
  • 1 oz Goat Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Pork Roast & Balsamic-Shallot Pan Sauce

Sear & start the pork:
1 Sear & start the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the pork. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

2 Prepare the ingredients & start the sauce:

Meanwhile, wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a large bowl. Peel and finely chop the shallot. Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water. Season with salt and pepper.

Prepare the ingredients & start the sauce:
Roast the broccoli & finish the pork:
3 Roast the broccoli & finish the pork:

To the bowl of broccoli florets, add a drizzle of olive oil; season with salt and pepper. Toss to coat. Transfer to the other side of the sheet pan of partially roasted pork. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

4 Cook the farro:

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the farro:
Finish the sauce:
5 Finish the sauce:

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted broccoli, chopped peppers, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the finished farro topped with the cheese (crumbling before adding), sliced pork, and finished sauce. Enjoy! 

Finish the farro & serve your dish:
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