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Wednesday, September 07 2016

Say good-bye to takeout and hello to fast, fresh, never-boring meal ideas -- all ready in 20 minutes or less. With plenty of quick and easy dinners to choose from, including pork chops, pasta meals, and hearty stir-fries, our fast recipes will fit right in to your busy schedule. Try our 20-minute dinner delivery the next time you find yourself in a dinnertime rut.

Ingredients

2 - teaspoons olive oil
1 - 1 1/4 pound pork tenderloin, cut crosswise into 12 medallions
1/4 - teaspoon freshly ground black pepper
4 - cloves garlic, minced
3 - tablespoons lime juice
1 - tablespoon peanut butter or almond butter
1 1/2 - teaspoons honey
1/4 - teaspoon salt
1 - 8 1/2 ounce package cooked farro
8 - ounces packaged prewashed cut kale
2 - tablespoons chopped walnuts, toasted (optional)
Lime wedges (optional)
Directions
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 degrees F. 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.
Nutrition Facts (Garlic-Lime Pork with Farro and Kale)
Per serving: 333 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 88 mg chol., 282 mg sodium, 27 g carb., 3 g fiber, 4 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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