Grilled Pork Medallions with Farro and Escarole

By joanmarie

Ingredients

• 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

Details

Adapted from cooking light.com

Preparation

Step 1

1. 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.

2. 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.