Pork With Figs And Farro

• 2 cups water
• 2/3 cup uncooked farro
• 1 (3-inch) cinnamon stick
• 1 1/2 tablespoons olive oil, divided
• 3/4 cup minced onion
• 1 garlic clove, minced
• 1/2 cup chopped dried figs
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 teaspoon sherry vinegar
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 egg, lightly beaten
• 2 (1-pound) pork tenderloins, trimmed

1. Combine first 3 ingredients in a saucepan; bring to a boil. Cover and simmer 20 minutes or until tender. Drain; discard cinnamon stick.
2. Heat 1 1/2 teaspoons olive oil in a medium skillet over medium heat. Add onion; saute 6 minutes or until tender. Add garlic; saute 1 minute, stirring constantly.
3. Combine farro, onion mixture, figs, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the next 4 ingredients (through egg) in a medium bowl.
4. Preheat oven to 425u0b0.
5. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with farro, and leave 1/2-inch border. Roll, starting with long side; secure pork with picks.
6. Sprinkle the pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet. Add pork; cook for 6 minutes, browning all sides. Place pan in oven; bake pork at 425u0b0 for 15 minutes or until a thermometer registers 145u0b0. Remove pork from pan; let stand 5 minutes. Slice.
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water, farro, cinnamon stick, olive oil, onion, garlic, parsley, kosher salt, freshly ground black pepper, sherry vinegar, ground allspice, ground cloves, egg, pork tenderloins

Taken from www.myrecipes.com/recipe/pork-figs-farro (may not work)