Pork with Figs and Farro

Pork with Figs and Farro Recipe
Photo: Nina Choi
Farro is an ancient wheat grain. If you can't find it, substitute wheat berries.


Serves 8 (serving size: 4 ounces)
Total time: 1 Hour, 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 202
Fat 5.8 g
Satfat 1.3 g
Monofat 3 g
Polyfat 0.8 g
Protein 25.7 g
Carbohydrate 12.2 g
Fiber 2.2 g
Cholesterol 96 mg
Iron 3.3 mg
Sodium 371 mg
Calcium 31 mg


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


1. Combine first 3 ingredients in a saucepan; bring to a boil. Cover and simmer 20 minutes or until tender. Drain; discard cinnamon stick.

2. 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.

3. 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.

4. Preheat oven to 425°.

5. 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.

6. 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joanne Weir,

Cooking Light

September 2011
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