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

Coat pork tenderloin well with rub.

Sear tenderloin in small amount of olive oil in medium to high heat pan.

Place pan in oven and cook at 325°F, until internal temperature reaches 140°F.

Take out of oven and let rest for about 5 minutes before slicing. Slide pork into 1/4-inch thick medallions.

Serve atop Farro, Apple & Pecan salad and garnish with freshly snipped herbs tossed in basic vinaigrette.

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

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.