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olive oil onion farro fresh garlic chicken salt escarole freshly ground black pepper pork tenderloin
Viewed: 63 - Published at: 4 years agoIngredients
- 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
Method
- 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.