Ingredients:

2 tsp. olive oil

1 (1 1/4-lb.) pork tenderloin, cut crosswise into 12 medallions

¼ tsp. freshly ground black pepper

4 cloves garlic, minced

3 Tbsp. lime juice

1 Tbsp. peanut butter or almond butter

1½ tsp. honey

¼ tsp. salt

1 (8 1/2-oz.) pkg. cooked farro

8 oz. packaged prewashed cut kale

2 Tbsp. chopped walnuts, toasted (optional)

Lime wedges (optional)

Directions:

Cook the Pork

Coat a large nonstick skillet with nonstick cooking spray; add 1 teaspoon of the olive oil to the skillet. Heat skillet over medium-high heat. Place pork in a single layer in the hot skillet. Season with a few grinds of black pepper. Cook in hot oil about 3 minutes or until browned on bottom; turn medallions over. Add the remaining 1 teaspoon oil, the garlic, and a couple more grinds of black pepper. Continue cooking until pork is browned and an instant-read thermometer inserted in the center of each medallion registers 145°F. Remove pork from the skillet; cover to keep warm.

Make the Sauce

While pork is cooking, whisk together lime juice, peanut butter, honey, and salt.

Cook the Greens

After removing pork from the skillet, reduce heat to medium. Stir lime juice mixture into the hot drippings in skillet. Add farro; when grains are separated, add the kale. Cook and stir until the mixture is heated through and the kale is coated and beginning to soften. If desired, season with additional freshly ground black pepper.

Assemble and Serve

Divide farro mixture among four serving plates. Top with pork medallions. If desired, garnish with chopped walnuts and lime wedges.

Nutritional Information:

Calories 333

Fat 10g  

Carbohydrate 27g 

Protein 34g