Pork with Figs and Farro

Farro is an ancient wheat grain. If you cannot find it, substitute wheat berries.

Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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