• prep: 55 min
• cook: 0 hr
• total: 55 min

servings:

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.

• 1 6-bone section of a bone-in pork loin (5 to 6 pounds), preferably with fat cap attached
• Kosher salt and coarsely ground black pepper
• 3 cups farro verde
• 2 1/2 cups vegetable or chicken broth, preferably homemade
• 1 fresh bay leaf
• Kosher salt
• 3 tablespoons chopped shallot (from 1 large shallot)
• 1 tablespoon chopped garlic (from 3 cloves)
• 2 cups packed flat-leaf parsley leaves, chopped
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano leaves
• 1 fresh bay leaf, finely chopped
• 2 tablespoons red-wine vinegar
• 8 plums, such as Flavor Grenade, Dapple Dandy, Green Gage, Santa Rosa, Flavor King, Catalina, or Elephant Heart, halved, pitted, and cut into wedges, for serving
• Thyme, oregano, and opal basil sprigs (optional), for serving

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