Servings: 4

2 tbsp olive oil 2 tbsp olive oil
1¼lb pork tenderlion, cut crosswise into 12 medalions 1¼lb pork tenderlion, cut crosswise into 12 medalions
¼ tsp ground black pepper ¼ tsp ground black pepper
4 clove garlic, minced 4 clove garlic, minced
3 tbsp lime juice 3 tbsp lime juice
1 tbsp peanut butter or almond butter 1 tbsp peanut butter or almond butter
1½ tsp honey 1½ tsp honey
¼ tsp salt ¼ tsp salt
2 cups cooked farro 2 cups cooked farro
8 oz packet prewashed cut kale 8 oz packet prewashed cut kale
2 tbsp chopped walnuts, toasted (optional) 2 tbsp chopped walnuts, toasted (optional)
Lime wedges (optional) Lime wedges (optional)

1. Coat a large nonstick skillet with nonstick cooking spray; add 1 tsp of the olive oil to the skilet. Heat skillet over medium-high heat.
2. Place pork in a single layer in the hot skillet. Sprinkle with pepper. Cook in hot oil about 3 minutes or until browned on buttom; turn medallions over. Add the remaining 1 tsp oil, the garlic, and a couple more grinds of black pepper. Continue cooking until pork is browned and centers are slighty pink. Remove pork from the skillet; cover to keep warm.
3. 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 dripping s 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 pepper
4 Divide farro mixture among four serving plates. Top with pork medallions. If desired, garnish with walnuts and lime wedges

Per serving:  Per serving:
333 cal  333 cal
10g fat (6g sat fat)  10g fat (6g sat fat)
88mg chol  88mg chol
282mg sodium  282mg sodium
27 g carbs  27 g carbs
4 g sugar  4 g sugar
3 g fiber  3 g fiber
34 g protein  34 g protein