Pork tenderloin with spelt salad

Ingredients:

• 3/4 cup spelt
• 1 large pork tenderloin (about 600 g)
• Juice of half a lemon
• 2 teaspoons Dijon mustard
• 2 cloves garlic, grated
• 2 tablespoons extra-virgin olive oil
• 1 package (280 g) frozen artichoke hearts, thawed
• 2 tsp white wine vinegar
• 0.5 cup grated Pecorino Romano cheese (about 60 g)
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh mint

Preparation:

1. Preheat oven to 190°C (375°F). Bring a medium saucepan of salted water to a boil. Add the spelt and cook until tender, about 25 minutes. Drain and set aside.
2. Meanwhile, season the pork with 1/2 teaspoon salt and a few grinds of freshly ground black pepper. In a small bowl, combine the lemon juice, 1 teaspoon mustard, and garlic; coat the pork with the mixture. In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes.
3. Scatter the artichokes around the pork and place the pan in the oven. Bake until a thermometer inserted into the center of the pork tenderloin registers 145°F (63°C), about 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
4. In a medium bowl, combine the vinegar with the remaining 1 tablespoon olive oil and 1 teaspoon mustard. Add the spelt, pecorino cheese, green onions, mint, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper; toss to distribute evenly. Slice the pork. Serve with artichokes and spelt salad.