Pork with Figs and Farro
Farro is an ancient wheat grain. If you cannot find it, substitute wheat berries.
- 2 cups water
- 2/3 cup uncooked farro
- 1 (3-inch) cinnamon stick
- 1 1/2 tablespoons olive oil, divided
- 3/4 cup minced onion
- 1 garlic clove, minced
- 1/2 cup chopped dried figs
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon sherry vinegar
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 egg, lightly beaten
- 2 (1-pound) pork tenderloins, trimmed
Combine first 3 ingredients in a saucepan; bring to a boil. Cover and simmer 20 minutes or until tender. Drain; discard cinnamon stick.
Heat 1 1/2 teaspoons olive oil in a medium skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic; sauté 1 minute, stirring constantly.
Combine farro, onion mixture, figs, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the next 4 ingredients (through egg) in a medium bowl.
Preheat oven to 425°. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with farro, and leave 1/2-inch border. Roll, starting with long side; secure pork with picks.
Sprinkle the pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet. Add pork; cook for 6 minutes, browning all sides. Place pan in oven; bake pork at 425° for 15 minutes or until a thermometer registers 145°. Remove pork from pan; let stand 5 minutes. Slice.
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