Recipes
Coffee Bronzed Pork Tenderloin over Southern Style Farro, Apple & Pecan Salad
Source: UNC Health Care
This pork and salad recipe makes for a great entree dish for any season.
Ingredients
8 pork tenderloins, trimmed of fat
Coffee Cocoa Rub
3 cups coffee grounds
1 lb. brown sugar
1 cup cocoa powder
1 cup paprika
2 tbsp. cayenne pepper
1 cup kosher salt
1/4 cup granulated garlic
1/4 cup ground black pepper
Farro, Apple & Pecan Salad
Yield: 24 1/2 cup portions
1 red onion
3 red delicious apples
Lemon juice as needed
Water as needed
4 cups cooked farro
4 tbsp. fresh thyme leaves, chopped
2 cups toasted pecans
3/4 cup extra-virgin olive oil
1/2 cup apple cider vinegar
Salt and pepper to taste
Steps
- Coat pork tenderloin well with rub.
- Sear tenderloin in small amount of olive oil in medium to high heat pan.
- Place pan in oven and cook at 325°F, until internal temperature reaches 140°F.
- Take out of oven and let rest for about 5 minutes before slicing. Slide pork into 1/4-inch thick medallions.
- Serve atop Farro, Apple & Pecan salad and garnish with freshly snipped herbs tossed in basic vinaigrette.
Farro, Apple & Pecan Salad
- Dice onions and apples. Place apples in small amount of lemon juice and water for about 10 minutes to avoid discoloring.
- In bowl, add farro, thyme, apples, onions, chopped pecans, olive oil, vinegar and salt and pepper. Toss gently until well combined and let marinate for at least 2 hours.