Apple Pork with Fig Jam & Roasted Vegetables over Farro
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
Fig Jam
  • 2 cups dried figs
  • ⅓ cup water
  • 2 tbsp honey
Roasted Vegetables
  • 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)
For the Pork:
  1. 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.
  2. 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)
  3. Remove pork and wrap in foil to keep warm until ready to assemble.
Fig Jam:
  1. 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.
Roasted Vegetables:
  1. 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.
  2. Place in oven for 25-30 minutes, flipping halfway through. Remove & set aside until ready to serve.
  1. Follow instructions on package, replacing water with chicken broth. Set aside until ready to serve.
  2. 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.
  3. Serve!
Recipe by My Lavender Blues at