Pork tenderloin with spelt and oranges

Ingredients:

• 2 small pork tenderloins (350 g each)
• 3 tbsp. l. olive oil
• 1 shallot, finely chopped
• 3/4 cup spelt
• 2 tsp finely chopped fresh rosemary
• 1 orange, cut into 8 wedges
• 1/3 cup dry white wine
• 0.5 cups lightly salted chicken broth
• 2 teaspoons of honey
• 2 cups chopped radicchio (about half a head) or escarole
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 230°C.
2. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the shallots and cook, stirring occasionally, until softened, 2 minutes. Add the spelt, 1/2 teaspoon salt, and a few grinds of black pepper. Add 1 3/4 cups water and bring to a boil. Reduce heat, cover, and simmer until the water is absorbed and the spelt is tender, 25 minutes.
3. Meanwhile, rub the pork with rosemary and season with a pinch of salt and black pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and orange segments. Cook, turning the pork and orange segments, until golden brown, 5 minutes. Transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork reaches 145°F (63°C), 12 to 15 minutes. Transfer the pork and orange segments to a cutting board and let rest.
4. Add the wine to the pan and cook over medium heat, scraping up any browned bits, until the liquid has almost evaporated, 2 to 3 minutes. Add the chicken broth and honey and simmer over low heat until the liquid has slightly evaporated, about 2 minutes.
5. Slice the pork. Add radicchio and parsley to the spelt. Serve the pork with oranges and spelt. Drizzle with the sauce from the pan.