Grilled Pork Medallions with Farro and Escarole

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Grilled Pork Medallions with Farro and EscaroleRecipe
Photo: Randy Mayor; Styling: Claire Spollen

 

This savory pork dish is both incredibly simple and versatile. Try swapping the escarole for a healthy green that happens to be on sale, such as kale, Swiss chard, collard greens, or even spinach. You could also switch things up by substituting bulgur, brown rice, or whatever whole grain you have on hand for the farro.

Serves 4 (serving size: 3/4 cup farro mixture and 2 pieces pork)

Ingredients

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5 teaspoons olive oil, divided
1 cup sliced onion
3/4 cup uncooked farro
4 teaspoons minced fresh garlic, divided
2 cups unsalted chicken stock
1/2 teaspoon salt, divided
4 cups chopped escarole
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, cut crosswise into 8 pieces

Preparation

Hands-on: 30 Minutes
Total: 40 Minutes

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 3 minutes, stirring frequently. Add farro and 1 tablespoon garlic to pan; cook 3 minutes or until farro begins to toast, stirring frequently. Stir in stock and 1/4 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until farro is almost tender. Uncover and cook 5 minutes. Stir in escarole; cook 3 minutes or until wilted.

2. Combine remaining 2 teaspoons oil, remaining 1 teaspoon garlic, remaining 1/4 teaspoon salt, pepper, and pork. Using the palm of your hand, gently flatten the pork into 1/2-inch-thick pieces. Heat a grill pan over medium-high heat. Add 4 pork pieces to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan. Repeat procedure with remaining pork pieces. Serve with farro mixture.

Created date

September 2014

Nutritional Information

Calories 348
Fat 9.1 g
Satfat 1.6 g
Monofat 5 g
Polyfat 1.1 g
Protein 33 g
Carbohydrate 35 g
Fiber 8 g
Cholesterol 74 mg
Iron 4 mg
Sodium 640 mg
Calcium 99 mg