Citrus-glazed pork with farro

Ingredients:

• 450 g of whole pork tenderloin
• 2 tbsp. extra virgin olive oil
• 1 red onion, finely chopped
• Coarse salt and freshly ground pepper
• Juice of 1 lime
• 2 tablespoons of honey
• 2 tsp ground cumin
• 2 tsp paprika
• Pomegranate seeds, for garnish (optional)
• 1 cup farro (a special type of wheat grain, can be substituted with regular wheat or flour)
• 2 oranges, cut in half (squeeze 1.5 oranges, cut 1/2 into 4 slices)
• 170 gr. Brussels sprouts, peeled and thinly sliced

Preparation:

1. Preheat oven to 190 degrees Celsius. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.
   
   Add red onion and cook, stirring, for 5 minutes until golden.
   
   Add farro, 2.5 cups water, 1/2 teaspoon salt, and black pepper to taste and bring to a boil. Reduce heat to medium and simmer for 25 minutes, until farro is tender.
   
   Add the Brussels sprouts and cook for 5 minutes until softened. Season with salt and pepper.
2. Mix the honey with the lime and orange juice. Season the pork with cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
   
   Place the pork and orange slices in the pan. Cook for 5 minutes, turning the pork occasionally, until golden brown. Turn the orange slices over and add the juice mixture.
3. Place the frying pan in the oven.
   
   Bake the pork for 15 minutes, until the internal temperature reaches 145 degrees Fahrenheit (62 degrees Celsius). Let it rest for 5 minutes, then carve the pork and baste it with the pan juices.
   
   Serve with oranges and farro, and sprinkle with pomegranate seeds.