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Photo: Nina Choi Photo by: Photo: Nina Choi

Pork with Figs and Farro

Farro is an ancient wheat grain. If you can't find it, substitute wheat berries.

Cooking Light SEPTEMBER 2011

  • Yield: Serves 8 (serving size: 4 ounces)
  • Hands-on:35 Minutes
  • Total:1 Hour, 15 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 5.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.7g
  • Carbohydrate: 12.2g
  • Fiber: 2.2g
  • Cholesterol: 96mg
  • Iron: 3.3mg
  • Sodium: 371mg
  • Calcium: 31mg
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Pork with Figs and Farro recipe

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