Subj : BH&G 3046
To   : All
From : Dave Drum
Date : Thu Jun 17 2021 10:38:54

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
 
MMMMM

.... Pasteurization is murder! Won't someone think of the bacteria?

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