Farro with pork and pumpkin is a modern take on ancient traditions, back when porridges were slowly simmered for hours in a cooling oven, acquiring incredible tenderness and depth of flavor. Polba (emmer wheat or farro), known for its hardiness and nutty taste, was a dietary staple for centuries. Paired with sweet autumn pumpkin and juicy apples, it reveals a completely new character. As it bakes, your kitchen will fill with the cozy aroma of Herbes de Provence and slow-cooked meat, creating the atmosphere of a true rustic home where the food is always honest and comforting.
Aromatic farro with tender pork and sweet pumpkin makes the perfect wholesome dinner for the whole family.
Ingredients
- 28 oz (800 g) lean pork
- 9 oz (250 g) pumpkin (peeled and seeded)
- 4.5 oz (130 g) parboiled polba (emmer wheat or farro)
- 3.5 oz (100 g) yellow onion
- 2 garlic cloves
- 5.3 oz (150 g) canned tomatoes
- 4.2 oz (120 g) apples
- neutral vegetable oil
- sugar
- salt
- black pepper
- seasonings (Herbes de Provence)
Instructions
Slice lean pork tenderloin into pieces just over half an inch (1.5 cm) thick. Drizzle the meat with neutral vegetable oil. Heat a heavy-bottomed skillet over high heat. Quickly sear the pork until it develops a golden crust on both sides.
Sear the pork until golden brown to lock the juices inside the meat.
Chop the onion and mince the garlic cloves. In the same skillet used for the meat, sauté the onion and garlic until translucent. Then, stir in peeled canned tomatoes in their own juice or fresh tomatoes blended until smooth.
Sauté the onion and garlic, then stir in crushed tomatoes to create a rich and savory base.
Peel and seed the pumpkin, then chop it into large cubes. Core the apples and cut them into thick slices.
Large cubes of pumpkin and juicy apples will add a unique flavor and natural sweetness to the dish.
Remove the onion and tomato mixture from the pan. Add the pumpkin and apples to the same skillet. You can drizzle in a little more vegetable oil at this stage.
Lightly warm the pumpkin and apples in oil to help them release their wonderful aromas.
Assemble the dish. Spread the onion and tomato mixture evenly across the bottom of a deep, oven-safe baking dish.
Start assembling the dish: lay down the aromatic vegetable base as the first layer.
Next, arrange the seared pork pieces in a single layer.
Evenly distribute the golden pieces of pork to form the second layer.
Layer the pumpkin and apples over the meat.
Top the meat with bright pumpkin and apples so their sweet juices soak right into the pork.
Season the vegetables and meat with salt to taste. Sprinkle 1 teaspoon of sugar to balance the acidity of the tomatoes. Season generously with freshly ground black pepper and add your dried herbs. A blend of Herbes de Provence works beautifully here, as its aroma pairs perfectly with the pumpkin.
Sprinkle with salt, sugar, and Herbes de Provence. The spices will beautifully enhance the pumpkin and meat.
Pour the parboiled polba (emmer wheat or farro) in an even layer over the seasoned vegetables. You do not need a lot of grain, about 1.2 to 1.4 oz (35-40 g) per adult serving.
Cover everything with parboiled farro. This grain holds its shape beautifully and comes out perfectly fluffy.
Pour in enough water to cover the contents of the dish by about half an inch (1 cm). Be careful not to add too much, or you will end up with a thick meat soup.
Pour in enough water to lightly cover the grains. This ensures the farro simmers perfectly.
Cover the baking dish with parchment paper and tie it tightly with kitchen twine. Pierce a few small holes in the parchment to let the steam escape. Alternatively, you can use a double layer of aluminum foil crimped tightly around the edges of the dish, also pierced with a few steam vents.
Seal tightly with parchment or foil to create a thermos effect for the ultimate slow braise.
Preheat the oven to 400 F (200 C). Place the dish into the hot oven. Bake for the first 10 to 15 minutes at 400 F (200 C), then reduce the temperature to 330 F (165 C) and continue cooking for another hour. During this time, the grain will absorb all the moisture, and the meat will become so tender it easily falls apart into shreds.
After an hour in the oven, the grains have absorbed all the flavors, and the meat is incredibly tender and juicy.
The finished farro with meat and pumpkin is best served in deep ceramic bowls that retain heat for a long time. The perfect accompaniment would be homemade pickles, like crunchy cucumbers or kvashenaya kapusta (fermented sour cabbage) with cranberries, whose acidity beautifully highlights the sweetness of the roasted pumpkin. If you want a touch of freshness, sprinkle the dish with chopped cilantro or parsley right before serving.
This dish reheats wonderfully the next day: the grains become even more aromatic as they fully absorb the savory meat juices. If you are feeling adventurous, try swapping the pork for a beef shank or lamb and increase the braising time. This farro with meat and pumpkin welcomes any variation while remaining a reliably hearty and wholesome meal for the whole family.
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