CookDiaries

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.

Total: 1 hr 10 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

Directions

1. Preheat the oven to 375 degrees F.
2. 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. 
3. 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.  
4. 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. 
5. 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.  
6. 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.