Recipes and Cooking Garlic-Lime Pork with Farro and Kale 4.0 (15) 1 Review This quick pork dinner gets its bold flavor from an irresistible blend of peanut butter, honey, garlic, and lime. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 teaspoon olive oil 1 1.25 pound pork tenderloin, cut crosswise into 12 medallions ¼ teaspoon freshly ground black pepper 4 cloves garlic, minced 3 tablespoon lime juice 1 tablespoon peanut butter or almond butter 1 ½ teaspoon honey ¼ teaspoon salt 1 8.5 ounce package cooked farro 8 ounce packaged prewashed cut kale 2 tablespoon chopped walnuts, toasted (optional) Lime wedges (optional) Directions Coat a large nonstick skillet with nonstick cooking spray; add 1 teaspoon of the olive oil to the skillet. Heat skillet over medium-high heat. Place pork in a single layer in the hot skillet. Season with a few grinds of black pepper. Cook in hot oil about 3 minutes or until browned on bottom; turn medallions over. Add the remaining 1 teaspoon oil, the garlic, and a couple more grinds of black pepper. Continue cooking until pork is browned and an instant-read thermometer inserted in the center of each medallion registers 145°F. Remove pork from the skillet; cover to keep warm. 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 drippings 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 freshly ground black pepper. Divide farro mixture among four serving plates. Top with pork medallions. If desired, garnish with chopped walnuts and lime wedges. Rate it Print Nutrition Facts (per serving) 333 Calories 10g Fat 27g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 333 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 88mg 29% Sodium 282mg 12% Total Carbohydrate 27g 10% Total Sugars 4g Protein 34g Vitamin C 73mg 365% Calcium 97mg 7% Iron 2.6mg 14% Potassium 325mg 7% Folate, total 22.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.