A duo of sliced apples and apple cider makes this one-pot dish your go-to fall dinner! Either Honeycrisp or Pink Lady apples work well in this recipe — they hold their shape nicely while cooking and are the perfect mix of sweet and tart.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pork tenderloin, trimmed (about 1 1/2-pounds)
- Kosher salt and freshly ground black pepper
- 1 large red onion, chopped (about 2 cups)
- 3 cloves garlic, grated
- 1 cup pearled farro
- 1 1/4 cups unsweetened apple cider
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon regular Dijon mustard
- 3 sprigs thyme
- 1 Honeycrisp or Pink Lady apple, cored and sliced into 1/4-inch-thick wedges
- 1/2 small head escarole, roughly chopped (about 4 cups)
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
- Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
- Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
- Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
- Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 540 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 11 g |
| Sugar | 19 g |
| Protein | 44 g |
| Cholesterol | 105 mg |
| Sodium | 1456 mg |
Reviews
This is a delicious dish and guest worthy. I made it once and now I make it frequently. The recipe takes a bit of time but is generally easy and the whole meal is in 1 pot!
Made this for dinner tonight and it was absolutely delicious. Overall it was pretty easy too. Not a quick meal, but not difficult. Will definitely be making it again. Yum!
Fantastic, even my husband who doesn’t like dishes with apples loved it. Next time I am going to add pancetta and golden raisins which I think will add a nice salty and sweet kick.
Delish! This was so savory and flavorful. Farro is quite good for you, and overall I think this meal is a healthy one. FYI pearl farro is the basic farro you buy at the store; it might not say “pearl farro.” I added a bit of kale instead of escarole, which I thought was great in this dish. My family of course disliked the kale (nobody likes kale, Mom) but loved the rest of the meal!
I thoroughly enjoyed this. Hubby wasn’t a fan of the farro, which we’ve never had before. I thought the dish had a great unique flavor! I will make again for company.
My husband and I loved this ….. omitted the escarole, and used 3 honey crisp apples. It was delicious and we are enjoying leftovers tonight, too!
Daughter and I loved it, but my husband only gave it an okay. We are not escarole fans so I substituted a large tub of fresh spinach which I added the last 5 minutes. Would love to try this in the slow cooker!