Oven Roasted Pork Tenderloinwith Jammy Plums and Caramelized Fennel

Preheat the oven to 400°F (400°F).

In a small bowl, whisk together the balsamic vinegar, grainy mustard, Dijon mustard, olive oil, and a pinch of kosher salt.

Place the pork tenderloin on a sheet pan and brush it generously with the mustard‑balsamic mixture.

Core the plums, slice them, and cut the fennel bulb into wedges; scatter the fruit and fennel around the pork.

Roast for 25‑30 minutes, or until the pork reaches an internal temperature of 145°F (145°F) and the plums are caramelized.

While the pork roasts, cook the farro according to the package instructions, then fluff it with a drizzle of olive oil and a pinch of salt.

Let the pork rest for 5 minutes, then slice and serve alongside the roasted plums, caramelized fennel, and farro.