I’m tired. I’m so tired that I’ve accidentally kicked my clicker under the couch and am ‘stuck’ watching the Kardashians marathon that is slowly turning my brain in to overcooked pasghetti.
What you don’t know is that I love overcooked pasghetti, so bring it.
Lately I’ve had a thing for whiskey in my tea. Like a hot toddy, but really it’s just straight whiskey, water & then the first tea bag I pull out of the pantry. I’m kind of digging it. I’ve lost a pound since I’ve done this switcharoo from wine. This could be life changing. I’m working towards just tea in the evenings. But that sounds a little extreme. Baby steps.
Full disclosure: I don’t drink every single day. On the days that I don’t I swish around Listerine praying that I swallow some.
Anywho. After making last weeks Banh Mi I was left with ten thousand pounds of pork tenderloin in my fridge to cook up. Being that I already made that dish a total of four times in under 10 days I decided that I maybe needed to move forward and develop a new recipe. So here it is, pork tenderloin marinated in apple juice (amongst other spices), topped with a homemade fig *jam* over farro accompanied by roasted carrots & broccolini.
I tried covering every food group in this bad boy. Success!
You may go ahead and broil the pork (whole) if you don’t want to slice the tenderloin/cook in a pan. Follow the instructions from this recipe to do just that. However if you do choose to go this route marinating overnight is HIGHLY recommended.
Don’t skip the fig topping. Seriously! It really brings the whole dish together and a little goes a VERY long way. If you’re feeling overwhelmed just purchase some fig preserves (the best kind is usually found in the specialty cheese section).
You can easily substitute the farro for quinoa or brown rice (gag. Follow the instructions on the package except when it asks for water use chicken broth instead.
- 3 lb pork tenderloin
- 3 cups apple juice
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 tbsp ground pepper
- 1 tsp salt
- 2 cups dried figs
- ⅓ cup water
- 2 tbsp honey
- 1 bunch carrots, washed & stems trimmed (leaving 1" of stem)
- 1 package/bunch broccolini
- ¼ cup olive oil
- Salt & Pepper
- Follow instructions on package, replacing water with chicken broth (great flavor)
- In a large bowl add apple juice, oregano, garlic powder, cumin, pepper, & salt. Whisk together. Next slice pork tenderloin into ½" thick pieces and place in bowl. Cover tightly with plastic wrap and place in fridge for at least 4 hours. Remove from fridge one hour before cooking and let sit at room temperature.
- Next when pork has finished marinating, in a large pan add a little bit of oil and lay as many pieces of pork as you can on pan without over crowding (will take longer to cook which in turn will produce a tougher piece of meat). Cook over medium-high heat for about 2 minutes per side (use one piece as a tester to see if you need more or less time for the rest of the pork)
- Remove pork and wrap in foil to keep warm until ready to assemble.
- In a small sauce pan add figs, water & honey. Turn heat on to medium-low and let cook for about 20 minutes. Next place fig mix in a food processor and process until mostly smooth. Remove & set aside until ready to use.
- Preheat your oven to 425. On a large rimmed baking sheet add your carrots & broccolini. Pour olive oil over vegetables and toss. Arrange vegetables evenly on baking sheet and sprinkle with a little salt & pepper.
- Place in oven for 25-30 minutes, flipping halfway through. Remove & set aside until ready to serve.
- Follow instructions on package, replacing water with chicken broth. Set aside until ready to serve.
- Once all elements of dish have finished cooking place in a bowl, with farro being your base, adding vegetables and pork topping it off with a little bit of fig jam.