Cajun-Style Pork & Farro Salad with Spicy Sour Cream

Updated at: Tue, 16 Jul 2024 17:56:23 GMT

Step 1

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 2

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Small dice the celery. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the diced celery and corn kernels. In a separate bowl, combine the sour cream and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Step 3

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 4

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the prepared celery and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat.

Step 5

To the pot of cooked farro, add the cooked vegetables; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished farro topped with the sliced pork and spicy sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

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