What it lacks in fat—just 3g in each 3-oz serving—pork tenderloin makes up for with a bounty of muscle-sculpting protein.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup farro</li>
<li>2 Tbsp extra-virgin olive oil</li>
<li>2 Tbsp balsamic vinegar</li>
<li>2 tsp fresh thyme</li>
<li>2 tsp Dijon mustard</li>
<li>1/4 tsp black pepper</li>
<li>1/4 tsp red chili flakes</li>
<li>2 tsp canola oil</li>
<li>1 lb. pork tenderloin, thinly sliced</li>
<li>1/2 lb. green beans, ends trimmed</li>
<li>2 cups halved grape tomatoes</li>
<li>1/3 cup pitted, sliced kalamata olives</li>
<li>2 Tbsp capers, drained</li>
<li>2 garlic cloves</li>
<li>1/2 cup chopped parsley</li>
<li>1/4 cup chopped walnuts</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Bring farro and 3 cups water to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until tender, about 30 minutes. Drain farro.</li>
<li>In a small bowl, whisk together olive oil, vinegar, thyme, mustard, pepper, and chili flakes.</li>
<li>Heat a wok or a large skillet over medium-high heat. Add canola oil, and swirl to coat pan. Add pork, and stir-fry 4 minutes. Remove pork from pan; set aside. Add green beans to pan, and stir-fry until slightly tender, about 2 minutes. Add tomatoes, olives, capers, and garlic, and stir-fry 1 minute. Add pork, and stir to combine.</li>
<li>Serve pork mixture over farro, and top with parsley and walnuts.</li>
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