Coffee Bronzed Pork Tenderloin over Southern Style Farro, Apple & Pecan Salad

IngredientsFruit, Greens, Nuts, Pork
Menu PartEntree
Cuisine TypeAmerican

Source: UNC Health Care

This pork and salad recipe makes for a great entree dish for any season. 


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


  1. Coat pork tenderloin well with rub.
  2. Sear tenderloin in small amount of olive oil in medium to high heat pan.
  3. Place pan in oven and cook at 325°F, until internal temperature reaches 140°F.
  4. Take out of oven and let rest for about 5 minutes before slicing. Slide pork into 1/4-inch thick medallions.
  5. Serve atop Farro, Apple & Pecan salad and garnish with freshly snipped herbs tossed in basic vinaigrette.

Farro, Apple & Pecan Salad

  1. Dice onions and apples. Place apples in small amount of lemon juice and water for about 10 minutes to avoid discoloring.
  2. 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.

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