Pork with Figs and Farro

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 stick cinnamon (3-inch)
• 0.5 cup figs dried chopped
• 1  eggs lightly beaten
• 0.7 cup farro uncooked
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 0.1 teaspoon ground allspice 
• 0.1 teaspoon ground cloves 
• 1.3 teaspoons kosher salt divided
• 2 pound pork tenderloins trimmed
• 1.5 tablespoons olive oil divided
• 0.8 cup onion minced
• 1 teaspoon sherry vinegar 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• kitchen thermometer

Directions

1. Combine first 3 ingredients in a saucepan; bring to a boil. Cover and simmer 20 minutes or until tender.
2. Drain; discard cinnamon stick.
3. Heat 1 1/2 teaspoons olive oil in a medium skillet over medium heat.
4. Add onion; saut 6 minutes or until tender.
5. Add garlic; saut 1 minute, stirring constantly.
6. 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.
7. Preheat oven to 42
8. Slice pork lengthwise, cutting to, but not through, other side. Open halves.
9. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with farro, and leave 1/2-inch border.
10. Roll, starting with long side; secure pork with picks.
11. Sprinkle the pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
12. Heat 1 tablespoon olive oil in a large ovenproof skillet.
13. Add pork; cook for 6 minutes, browning all sides.
14. Place pan in oven; bake pork at 425 for 15 minutes or until a thermometer registers 14
15. Remove pork from pan; let stand 5 minutes. Slice.