Grilled Pork Medallions With Farro And Escarole
- 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
- 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.
- 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.
olive oil, onion, farro, fresh garlic, chicken, salt, escarole, freshly ground black pepper, pork tenderloin
Taken from www.myrecipes.com/recipe/grilled-pork-medallions-farro (may not work)