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Grilled Heritage Pork with Plums, Farro Verde, and Summer Herbs

Recipe photo courtesy of Jake Stangel

Farro verde is harvested early, when still green, then roasted for extra nuttiness and flavor. Regular farro can be substituted. Grilling the bone-in loin with the fat cap still intact ensures juicy, flavorful meat that won't dry out on the grill.

Source: Martha Stewart Living, June 2017
Total Time Prep Yield

Ingredients

Pork

Farro

Salsa Verde

Directions

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