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Ingreditens
1 Pork Roast
⅔ Cup Semi-Pearled Farro
1 Blood Orange
1 Fennel Bulb
2 Tablespoons Red Wine Vinegar
2 Tablespoons Roasted Almonds
1 Ounce Dried Turkish Figs
1½ Tablespoons Pork Roast Spice Blend: Ground Cumin, Ground Coriander, Garlic Powder, Smoked Paprika, Aleppo Pepper & Ground Sumac

Directions

Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard any fennel stems. Quarter the bulb lengthwise; cut out and discard the core, then cut crosswise into ¼-inch-thick pieces. Finely chop the figs. Halve the orange and squeeze the juice into a bowl, straining out the seeds. Roughly chop the almonds.

Sear & roast the pork
Line a sheet pan with foil. Pat the pork dry with paper towels; season all sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 20 to 22 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

Cook the farro
While the pork sears, add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the fennel
While the farro cooks, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the fennel and season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

Make the pan sauce
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the figs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the vinegar and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the sauce has thickened. Turn off the heat and stir in the orange juice; season with salt and pepper to taste.

Finish & plate your dish
To the pot of cooked farro, add the cooked fennel, almonds and a drizzle of olive oil; stir to combine and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the finished farro and sliced pork between 2 dishes. Top the pork with the pan sauce.

**Recipe from Blue Apron

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