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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