Delicious! Fun to make, especially if you have never used Farro before. The Whole Foods clerk was stumped when asked for help finding this grain, but eventually discovered it with the barley. We made this with Maple Cornbread and Baked Stuffed Apples on a chilly evening.
- Meat: 2 (1-pound) pork tenderloins
- Oils/Spices: 1 (3-inch) cinnamon stick, 1 1/2 Tbsp olive oil, 1 1/4 tsp kosher salt, 3/4 tsp ground black pepper, 1 tsp sherry vinegar, 1/8 tsp ground allspice 1/8 tsp ground cloves
- Produce: 3/4 cup minced onion, 1 garlic clove, 1/2 cup dried figs, 1/4 cup fresh flat-leaf parsley
- Dairy: 1 egg, lightly beaten
- Grains: 2/3 cup uncooked farro
- Other: 2 cups water, saucepan, medium skillet, plastic wrap, toothpicks, large ovenproof skillet
- Trim the pork.
- Mince the onion and garlic.
- Chop the figs and parsley.
- Lightly beat the egg.
- Combine water, farro and cinnamon stick in a saucepan.
- Bring to a boil, then cover and simmer until tender (about 20 mins).
- Drain farro and discard cinnamon stick.
- Heat 1 1/2 tsp olive oil in a skillet over medium heat.
- Add onion to skillet and sauté 6 until tender (about 6 mins).
- Add garlic to skillet and sauté 1 minute, stirring constantly.
- Combine farro, onion mixture, figs, parsley, 1/2 tsp salt, 1/4 tsp pepper, sherry vinegar, allspice, and cloves 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 pork, starting with long side and secure with picks.
- Sprinkle the pork evenly with 3/4 tsp salt and 1/2 tsp pepper.
- Heat 1 Tbsp olive oil in a large ovenproof skillet. Add pork and cook for 6 mins, browning all sides.
- Place pan in oven and bake pork at 425° for 15 mins or until a thermometer registers 145°.
- Remove pork from pan; let stand 5 minutes.
- Slice and enjoy!
Original recipe found on: Cooking Light