Preheat oven to 425°F with a rack in the center. Bring a medium saucepan of salted water to a boil. Pat pork dry. Cut broccoli into ¾-inch florets, if necessary. Quarter lemon. Finely grate Parmesan, if necessary.

Add farro to pot with boiling water and cook until tender, 18–20 minutes. Drain well; cover to keep warm off heat until ready to serve.

In a small bowl, combine 3 tablespoons of the Parmesan, 2½ teaspoons Tuscan spice, 2 tablespoons oil, and a few grinds of pepper. Rub all over pork. Place on one side of a rimmed baking sheet with 1 lemon wedge. Add broccoli to open half of sheet; toss with 1 tablespoon oil and season with salt and pepper.

Roast pork and broccoli on center oven rack until pork reaches 145ºF internally and broccoli is crisp-tender, about 15–18 minutes. Transfer pork to a cutting board to rest, at least 5 minutes. Reserve roasted lemon wedge for step 6.

Finely chop 1 teaspoon garlic. Squeeze 2 tablespoons of the remaining lemon juice into a large bowl. Add garlic, 2 teaspoons sugar, ½ teaspoon salt, and a few grinds of pepper. Whisk in 2 tablespoons oil. Transfer 2 tablespoons of the dressing to a small bowl; set aside for step 6.

To large bowl with lemon dressing, add farro, broccoli, and remaining Parmesan; toss to combine. Season to taste with salt and pepper. Thinly slice pork crosswise. Squeeze roasted lemon wedge into small bowl with reserved dressing, then spoon over pork. Serve pork with farro salad alongside. Enjoy!