• BH&G 3046

    From Dave Drum@1:229/452 to All on Thu Jun 17 10:38:54 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Garlic-Lime Pork w/Farro & Kale
    Categories: Pork, Greens, Nuts, Grains, Citrus
    Yield: 4 Servings

    2 ts Olive oil
    1 1/4 lb Pork tenderloin; cut in 12
    - medallions
    1/4 ts Fresh ground black pepper
    4 cl Garlic; minced
    3 tb Lime juice
    1 tb Peanut or almond butter
    1 1/2 ts Honey
    1/4 ts Salt
    8 1/2 oz Pkg cooked farro
    8 oz Pkg prewashed cut kale
    2 tb Chopped walnuts; toasted
    Lime wedges

    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. Remove pork from the skillet; cover to keep
    warm.

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

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

    Makes: 4 servings

    Better Homes & Gardens | July 2016

    MM Format by Dave Drum - 28 July 2016

    Uncle Dirty Dave's Archives

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