Easy Weeknight Dinners: Garlic-Lemon Pork Medallions with Farro and Kale

A bright and wholesome one-pan meal: Lemon-Glazed Pork Medallions with Farro and Kale

Garlic-Lemon Pork Medallions with Farro and Kale

The Garlic-Lemon Pork Medallions with Farro and Kale is a dish that brings together vibrant flavors and wholesome ingredients in a way that feels both comforting and elevated. Tender pork medallions are seared to perfection and coated in a tangy, slightly sweet lemon glaze, while nutty farro and wilted kale provide a hearty, nutrient-packed base. The chopped almonds add the perfect finishing crunch, making each bite a delightful combination of textures and flavors. Despite its elegant presentation, this dish is incredibly simple to make, coming together in just one skillet and a saucepan.

This recipe is perfect for a variety of occasions. It’s a quick yet impressive weeknight dinner when you’re craving something hearty but light. It’s also a wonderful choice for small gatherings with friends, as it feels fancy without requiring hours in the kitchen. Whether you’re looking for a way to incorporate more greens into your meals or want to experiment with farro, this dish will leave you and your guests asking for seconds. Give it a try—you’ll love how effortlessly delicious and satisfying it is!

Enjoy!

What Ingredients do I need?

Protein

• 1 pork tenderloin (about 1 - 1 1/2 pounds)

Grains

• Farro  - I use this brand.  It is Italian pearled farro, which has had part of the bran removed.  This allows it to cook faster.  Regular farro has to soak overnight.

Vegetables

• Lacinato kale (1 bunch)
• Garlic 
• Lemon 

Pantry Items

• Olive oil 
• Peanut butter 
• Honey 
• Salt and freshly ground black pepper

Garnish

• Almonds 

Substitutions and Variations

Substitutions

• Lemon juice → Use lime juice, white wine vinegar, or apple cider vinegar.

• Chopped almonds → Swap with toasted walnuts, pecans, sunflower seeds, or pine nuts.

• Pork tenderloin → Substitute with chicken breast, turkey tenderloin, or even tofu for a vegetarian option.

Variations

• Mediterranean Flair:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese for a Mediterranean-inspired twist. Swap the almonds with toasted pine nuts.

• Asian-Inspired:  Replace the lemon glaze with a mixture of soy sauce, honey, ginger, and sesame oil for an umami-rich profile. Add a sprinkle of toasted sesame seeds for garnish.

• Versatile Base:  Swap farro with other grains like quinoa, rice, or barley to switch things up.

Kitchen Tips and Notes

• Tender Pork Medallions:  To ensure even cooking, slice the pork tenderloin into uniform medallions. Pat them dry before seasoning for a better sear.

• Make Farro Ahead:  Cook the farro in advance to save time. Store it in the refrigerator for up to 3 days.

• Prep Kale Properly:  Remove the tough stems from the kale and chop the leaves into bite-sized pieces for easier eating.

• Meal Prep Friendly:  This dish reheats beautifully, making it perfect for meal prep or next-day leftovers.

     Equipment and Items You May Need      

• Large Skillet or Sauté Pan :  For searing the pork and cooking the kale and farro mixture.

• Saucepan:  To cook the farro.

• Cutting Board  For slicing the pork and chopping the vegetables.

• Sharp Knife   Essential for prepping the pork, kale, and other ingredients.
• Measuring Cups & Spoons:   To accurately measure ingredients like farro, water, lemon juice, and seasonings.

• Spoon:  For stirring the glaze and farro mixture in the skillet.

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Garlic-Lemon Pork Medallions with Farro and Kale

serves 4

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 lemon juice
1 tablespoon peanut butter or almond butter
1 ½ teaspoon honey
¼ teaspoon salt
1 1/4 cup farro, rinsed and drained
3 1/2 cups water
1 bunch of lacinato kale, removed from stems and rough chopped
2 tablespoon chopped almonds
Lemon wedges (optional)

In a medium saucepan combine the farro and the water. Bring to a boil, reduce heat to a simmer and cover with a lid. Cook 25 minutes. Drain any remaining water. Set aside.

Season pork with ground pepper. 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. Cook 3 minutes or until browned on bottom; turn medallions over, adding the remaining 1 teaspoon oil, and the garlic. Continue cook an additional 2-3 minutes. Remove pork from the skillet; cover to keep warm.

Meanwhile, in a small bowl whisk together lemon juice, peanut butter, honey, and salt.  Add the lemon mixture to the drippings in the skillet.  Add 1 cup of cooked farro and the chopped kale.  Cook over medium heat until mixture is heated through and kale is coated and beginning to soften.  Season with salt and pepper.  Return pork to the skillet and stir allowing to warm the meat for a few minutes.  Serve farro mixture topped with pork.  Top with chopped almonds and additional lemon wedges.  


adapted from:  Better Homes and Garden Mediterranean Dishes Magazine

 

Winter Wonders: Loaded Apple Nachos for Two

With only 5 ingredients, this sweet variation on nachos is a great snack or dessert to share with a friend.

Loaded Apple Nachos for Two

A sweet take on nachos with apples?  I'm all in!  I love apples, so when I cam across this Weight Watcher's recipe for apple "nachos" I knew I had to make this right away.  And it's not about being diet food, it's really about healthy food.  Just let me say this is really easy to pull together.  5 ingredients, and about 15 minutes and you have a wonderful dish.  MGG and I had this as a snack and it was gobbled up in no time.

Thinly sliced apples (use your favorite) are arranged on a platter and doused with some softened peanut butter.  Then comes the toppings of mini chocolate chips, sliced almonds, and coconut flakes.  Heaven!  Don't walk, RUN and make this now!  You can thank me later.

Enjoy!

What Ingredients do I need?

• an apple - choose your favorite

• peanut butter - smooth works best here

• sliced almonds - make it easy on yourself and buy sliced almonds. I keep them in the house all the time for salads, yogurt toppings etc.

• mini chocolate chips - for just a hint of chocolate

• unsweetened coconut flakes  - Bob Mills makes a great product

Substitutions and Variations

• try pear nachos

• drizzle on a different nut butter, almond or cashew are good choices

• Shaved chocolate works instead of chips

• sprinkle on some granola

Kitchen Tips and Notes

• Watch the almonds closely when toasting, they burn quickly.

• Microwave the peanut butter in 30 second increments until pourable.  Watch closely.

• Don't let the sliced apples sit too long or they will turn brown.

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Loaded Apple Nachos for Two

serves 2
WW Points: 7-9

2 Tablespoon sliced almonds
1 apple, cored and sliced into about 1/8" thick slices
1 1/2 Tablespoons peanut butter
1 Tablespoon mini chocolate chips
2 Tablespoons unsweetened coconut flakes

In a small skillet over low heat add almonds and toast, stirring often for about 3-4 minutes.

Arrange apple slices on a serving platter or plate.  Add peanut butter to a small microwave-safe bowl or cup and microwave on high for 30 seconds or until pourable.

Drizzle the peanut butter over the apple slilces.  Sprinkle the chocolate chips, coconut and slice almonds over the apples.  Serve.

adapted from: WW Easy Everday Cooking

3 Last Minute Halloween Treats

Yum

I have to tell you that my co-workers really get in to Halloween.  The other day I walked in and there were hanging bats, twinkling skulls light, cobwebs, and even a rat or two lurking around the aisles.

I love Halloween myself, especially the costumes and the make-up.  I was once a "cat" character from the play Cats.  I love doing the make-up on that one.  I also remember one year as a unicorn.  So many good times celebrating Halloween.  These days it has a totally different memory associated as it's also my and MGG's dating anniversary.  So our celebrations have taken a little different turn than the usual boo-fest!

This year my co-workers decided to have a potluck, with all Halloween treats.  Sugar heaven for sure!  So I went on to Pinterest and chose 3 treats that I could make quickly, but would be totally cute and wow my co-workers.

Treat #1:   Sweet and Salty Halloween Crackers
Found on Pinterest here.  This is an easy treat to make using store bought (bright) orange peanut butter crackers, black candy melts, and Halloween sprinkles.  Just melt the candy in a bowl according to the package directions.  Dip one corner in the candy mixture and place it on a sheet pan lined with wax paper.  Add sprinkles and allow to dry.  Simple!

Treat #2:  Frankenstein Monster Cookies
Found on Pinterest here.  This is a totally sweet treat.  Buy some chocolate wafer cookies, neon green candy melts, chocolate sprinkles, and candy eyes.  These are really fun and easy to prepare.  Just dip the wafers in the melted green candy and place on a sheet pan lined with wax paper.  Then sprinkle chocolate sprinkles on the top 1/4 to make the hair.  Add 1 or 2 eyes, then add another chocolate sprinkle for the mouth.  Allow to dry and then you have a cute treat to share!

Treat #3:  Savory Spiders
Found on Pinterest here.  I really like this one, and think it was the easiest to make.  Buy Ritz crackers, peanut butter, pretzel sticks, and candy eyes.  To make just take one Ritz cracker and add some peanut butter to the inside.  Break three pretzel sticks in half and add them horizontally to each side so they are sticking out like legs.  Add more peanut butter to the inside of another cracker and place on top of the one with the pretzels.  Push together so they adhere well.  With another dab of peanut butter add two candy eyes on the top cracker.  Repeat, repeat, repeat!


These will all be a big hit at the party.  They are almost too cute to eat!
Happy Halloween!

Easy Peanut Butter Balls

Yum

 

It's Christmas goodie making day!

Every year I make a bundle of Christmas goodies for MGG's staff and mine as well, and today is the day.  It's a marathon of baking to say the least.

Today I'm bringing you a wonderful treat.  Tell me, honestly, who doesn't love peanut butter and chocolate?  I haven't met a single soul yet!

I've always been a great fan of Buckeyes cookies, and this little recipe for Easy Peanut Butter Balls, I got from my mom are pretty much the same only slightly bigger in size and completely covered in chocolate.  They are so scrumptious it was hard to keep us from eating them and getting them into the cookie containers!

They are easy to make and you can adjust the size to make a ton of them if you want.  I used this 2 tablespoon cookie scoop, but you could use this 1 tablespoon cookie scoop for more delicate ones.  It's also recommended that you freeze the peanut butter balls so they firm up.  They are much easier to handle when dipping in chocolate. 

Easy Peanut Butter Balls are always such a great hit.  Kids and adults alike love them!  I hope you add these to your list of Christmas treats this year.

Enjoy!

Easy Peanut Butter Balls

2 cups creamy peanut butter

2 cups confectioner's sugar
4 Tbls unsalted butter, softened
½ tsp vanilla extract
¼ tsp salt
1 12-ounce package dark chocolate chips

Line a baking sheet with parchment paper and set it aside.  

Using an electric mixer, mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt  on low until combined. Using a 2 tablespoon cookie scoop, scoop dough to create individual balls and place onto the parchment paper. Place them in freezer for 15 minutes so they harden a little bit.

Melt chocolate chips in a heat proof bowl in the microwave for 1 minute at 50 % power.  Stir, continue heating at 50% power in 30 second increments until melted, stirring after each interval.

Remove peanut butter balls from the freezer and dip into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.

These may be stored in an airtight container for several day, or in the refrigerator, although they will harden slightly.

Nutella Swirled Peanut Butter Banana Bread

Baking in the fall and winter is the best!

Especially on a weekend morning.

The kitchen is all cozy and warm from the oven, and then you get to eat something that's warm and toasty along with your morning coffee or tea.  Oh, it's just the best feeling, don't you think?  It reminds me of baking with my mom when I was growing up.  Dreaming of muffins and quick breads and pies, Oh My!

Today is all about quick breads though.  I just love them.  They are really a form of cake, in between a muffin and a cake I would say.  They are very easy to throw together.  I think the hardest part is waiting for them to bake, because they do require usually around 50-60 minutes in the oven.  Waiting, waiting, waiting....when will the magic happen?

But when that hot, steamy bread comes out of the oven and the aroma fills the air, oh boy....look out.  Heaven is visiting you! 

NUTELLA SWIRLED PEANUT BUTTER BANANA BREAD

Quick breads come in so many varieties.  Banana bread is a standard and is very popular.  Some of my favorite quick breads are Apple Cider Quick Bread,  Strawberry Banana Bread, and Cranberry Orange Quick Bread.  Today we are talking chocolate and peanut butter banana bread.  And not just any chocolate, but Nutella...swirled in the quick bread.  Oh boy!  Just thinking about the combination of chocolate and peanut butter, warm from the oven is making my mouth water!

You, your family, and your kids are sure to love this breakfast treat.  It's not only for breakfast though.  It makes a good after school snack, and it's great with afternoon tea.  Dessert, "Yes Please..."  This is good any 'ole time in my house.  Here's a secret...we've been known to snack on this in bed, crumbs and all.

So make sure to try this right away.  It's the perfect weather for a warm, fresh from the oven, quick bread. 

Enjoy!






Nutella Swirled Peanut Butter Banana Bread


3 very ripe bananas, mashed
1/4 c canola oil
1 egg
1/3 c sugar
1/4 c packed brown sugar
1 1/2 c flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3/4 c Reese's Peanut Chips
3 Tbls Nutella

Preheat oven to 350F. Spray a 9x5 inch loaf pan with cooking spray and set it aside.

In a medium bowl, add together flour, baking soda, baking powder and salt, whisking to blend. In a large bowl, add mashed bananas, oil, egg and sugars.  Stir until combined well.

Add the flour mixture into the banana mixture stir until just combined. Do not overmix. Fold in peanut butter chips.

Spread batter into pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges remove from loaf pan, placing on a cooling rack.  Allow to cool for at least 20 minutes and then slice with a serrated knife.

Banana Oat Breakfast Cookie

They say breakfast is the most important meal of they day.

After the body has been at rest it's a good idea to feed it in the morning so you energy to last you to the next meal.  It's simple really.  A good energy laden breakfast will satisfy you and give you the pep you need to feed your brain and muscles until lunch time.

During the week I'm not that great of a breakfast eater.  Toast on the run kind of girl.  So when I came across these wonderful breakfast cookies (yes, I said cookies!) that promised me a healthy start to my day I jumped at the chance to make them.  I mean, who doesn't want to eat a cookie for breakfast?

These are low in fat, contain whole grains, and lots of energy producing ingredients that are perfect for breakfast.  Much better than that muffin you pick up at Starbuck's with your morning coffee...

These are also a great snack.  One you should feel proud to feed your kids, and they're gonna love them too!  And since this makes a big batch you can freeze them.  Just pull them out of the freezer to thaw whenever you crave one.
 

They turned out wonderful.  Moist and chewy with some sweetness.  Do you like trail mix, or energy bars?  Well this is just like that, in a cookie.  And I tell you, they will fill you up.  What a perfect way to avoid those mid-morning cravings and avoid all the extra calories.  Perfect in every way.  

Enjoy!

Banana Oat Breakfast Cookie

Adapted from BHG

Yields: 12 breakfast cookies

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup rolled oats

1/2 cup flour

1/4 cup nonfat dry milk powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 cup dried cranberries 

Preheat oven to 350 degrees.  Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla.   Add oats, flour, milk powder, cinnamon, and baking soda. Stir until combined. Stir in dried cranberries.

Using a 1/4-cup measure scoop, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

Bake, one sheet at a time, for 13 -14 minutes or until lightly browned. Transfer to wire rack to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.