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

 

Summer Fresh Recipe Series: Mojo Pork Fajitas

These Mojo Pork Fajitas are exploding with flavors and spices and are sure to be liven up your taste buds!

Mojo Pork Fajitas

I've got a great dinner option to present to you today.  How about some fajitas?  We all love the classic steak or chicken fajitas but I found the most fabulous recipe using pork tenderloin.  I love a good tenderloin because it's a lean, cooks easily, and feeds a lot of people.  So pork fajitas it is!  This recipe calls for the pork tenderloin to be marinated in a citrus Cuban Mojo mixture.  This is the best flavored pork I've had in a long time and I'm sure you will agree.  To make this summer friendly,  everything is made on the grill.  Perfect to beat the summer heat.

Don't forget your summer fresh produce.  Bell peppers are in season from July through September so be sure to grab some of those along with a red onion to grill as well.   Add in some flour tortillas and maybe a side dish or two and you are good to go.  Side dishes could include Spanish rice, beans, or an Avocado citrus salad.      

This whole dish is easy to pull together, is packed with flavor bombs, and is perfect for any backyard gathering.  Even the upcoming 4th of July celebrations.

Enjoy!

What Ingredients do I need?

• olive oil
• onion powder
• limes for juicing
• orange juice
• ground cumin
• dried oregano
• garlic cloves
• 1-1 1/2 lbs pork tenderloin
• red sweet peppers
• red onion
• 8 inch flour tortillas
• Fresh cilantro (optional)

Substitutions and Variations

• swap the red bell pepper for green, yellow, or orange

• use white or yellow onion instead of red

• try adding grilled scallions

Kitchen Tips and Notes

Serve with:

•    Spanish rice 
•     refried or seasoned pinto beans
•     avocado citrus salad
•     quacamole and sour cream
•     avocado crema

    

• Can be adapted for an indoor grill or baked in the oven.

• Wrap the tortillas in foil and place them on the grill (indirect heat) for 10 minutes to heat through.   

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Mojo Pork Fajitas

1/3 cup olive oil
1 1/2 teaspoons onion powder
1/3 cup lime juice
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
6 cloves garlic, minced
1 1 pound pork tenderloin
2 large red sweet peppers, halved lengthwise and seeded (2 large)
2 medium onions, cut into thick slices (2 medium)
8 8 inch flour tortillas, warmed
Fresh cilantro (optional)
Lime wedges (optional)

For marinade, in a small bowl combine olive oil, onion powder, lime juice, orange juice, cumin, oregano, and garlic. Trim fat from meat and remove the silver skin by placing your knife under the edge and running it under while pulling the skin away from the meat. Place meat in a plastic bag or a large container. Remove about 1/3 cup of marinade for the vegetables and pour the rest of the marinade over the meat. Marinate in the refrigerator for 1-2 hours. Place meat on the counter the last 30 minutes to bring to room temperature. 

Preheat your grill to medium high heat.

Brush bell pepper halves and onion slices with the reserved marinade; discard the remaining marinade. Drain meat.

Place meat on the grill rack. Place pepper halves and onion slices on the grill as well. Cover and grill for 8 to 10 minutes for peppers or until you get char marks and they are crisp-tender, turning occasionally. Grill meatfor about 8-9 minutes per side or until the internal temperature reaches 155°F.

Place tortillas wrapped in foil on the grill for 10 minutes using indirect heat Remove meat from grill. Cover with foil and let stand for 10 minutes. Cut peppers into thin strips and chop onions. Slice meat. Serve meat and vegetables on warm tortillas. If desired, sprinkle with cilantro and serve with lime wedges.

source:  https://www.bhg.com/recipe/mojo-pork-fajitas-with-orange-avocado-salsa/

Transition to Fall: Caribbean Style Pork Tenderloin with Peach Salsa

This easy to prepare Caribbean Style Pork Tenderloin with Peach Salsa is bursting with flavors and colors.   It's the perfect dish to transition into fall cooking.

Caribbean Style Pork Tenderloin with Peach Salsa

As we roll into October the weather in Los Angeles is still quite warm, but there is a noticeable difference in the air, and the evenings are getting cooler.  It's time to transition our cooking methods and flavors toward fall.

Portk Tenderloin is a protein that is the perfect base for all types of spices. We'll start by using Jerk seasoning to give it some zesty flavor, and then topping it with a peach salsa using late summer ripe peaches.   This gives the dish a bold fruity yet spicy topping that goes perfectly with the pork.

If you haven't cooked a pork tenderloin, don't let that scare you.  It's actually very easy to prepare with a quick sear and a little oven action.  You will wonder why you haven't cooked ir before.  

Enjoy! 

What Ingredients do I need?

• Pork tenderloin
• Caribbean jerk seasoning
• Fresh peaches
• Red bell pepper
• Jalapeno pepper
• Red onion
• Garlic
• Cilantro
• Limes
• Olive oil

Substitutions and Variations

• Change out the peaches for another fruit such as mango, pineapple, or nectarine

• Try a Mexican style dish by using chili lime seasoning on the pork and pico de gallo as the salsa topping

Kitchen Tips and Notes

• Don't forget to trim the silver skin off the pork tenderloin.This piece is tough and chewey and doesn't melt in cooking like fat does and you should remove it before cooking. Here's a how to video.

• Take the pork tenderloin out of the refrigerator and set it on the counter to come to room temperature 30 minutes before cooking.

• Since the pork tenderloin is is so long go ahead and slice it in half for ease of cooking.

• Make sure to preheat your oven as you will be finishing the pork in the oven.

• Cooking method:  sear pork in a skillet, finish cooking in the oven.

• When you sear, leave the meat alone. Don't keep turning it over and over. Allow to brown on one side then turning to the next side. Brown all 4 sides.

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Caribbean Style Pork Tenderloin with Peach Salsa

serves 3-4

2 large or 3 medium peaches, chopped and peeled 
1 medium red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped red onion
1 garlic clove, minced
1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons fresh cilantro, rough chopped

1 tablespoon lime juice

2 tablespoons olive oil
1 tablespoon Caribbean jerk seasoning
1 pork tenderloin (1 pound)

 

Preheat your oven to 400 degrees. 

Remove the silver skin from the pork tenderloin and trim off any unwanted fat.  Season all side with Jerk seasoning. 

In a skillet over medium high heat add oive oil and allow it to get hot. Add the pork tenderloin and sear it until golden brown. Turn the pork and sear the other side.  Turn the pork on it's sides to sear the sides. The pork will not be cooked through at this point.

Place the pork on a baking sheet and place in the oven.  Cook for 6-8 minutes or until an internal temperature of 155 is reached. Remove from the oven to a cutting board and allow to rest 5-6 minutes. 

Meanwhile, In a small bowl combine the first nine ingredients; set aside. 

1. Slice the pork on a platter and top with salsa. Serve.

Spring Fling: Pineapple Glazed Roasted Pork Tenderloin

Perfect for a celebration meal; juicy pork tenderloin is roasted to perfection and doused with a heavenly pineapple glaze that's a little sweet and a little spicy!

Pineapple Glazed Roasted Pork Tenderloin

We're coming to the end out of Spring Fling series but I still have a couple of wonderful recipes to post for you.  Today we're talking about a main dish.  One that is perfect for those celebration meals such as Mother's Day, Father's Day, Graduation, or for a springtime brunch!  Roasted pork tenderloin is such an elegant entree but no one has to know how easy it is to make.

Using a tender and lean cut of pork gives you a flavorful dish.  Roasting it makes it easy, you just brown it and throw it in a pan in the oven.  This one is topped with a sweet and spicy glaze that is made with crushed pineapple, pineapple jam, and spicy mustard.  It's hard to beat this meal and will surely be one of your go-to recipes!

What Ingredients do I need?

• 2 pork tenderloins (3 lb total)

• crushed pineapple

• pineapple passion fruit preserves

• white balsamic vinegar

• spicy brown mustard

• fresh thyme

Substitutions and Variations

• Use fresh blackberries and blackberry jam for the glaze

• Use regular balsamic vinegar 

• Use creole mustard or stone ground mustard

• Use different herbs such as marjoram or oregano

• Other glazes: blueberry or apricot, fig would be wonderful

Kitchen Tips and Notes

• Buy a package of 2 pork tenderloins if you can.  Each tenderloin will serve about 3 people.

• Brown your meat in a skillet with oil to get a nice golden crust.

• A sheet pan or a roasting pan are both great for roasting.

• Heat the remaining glaze in a skillet and pour over pork once sliced.  Serve with any remaining glaze along side.

• Bonne Maman makes a wonderful Pineapple Passion Fruit Preserve however, any pineapple preserve will work.

• Served with Garlic New Potatoes

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Pineapple Glazed Roasted Pork Tenderloin

serves 6

2 (3 lb. total) pork tenderloins 

salt & pepper

2 tablespoons olive oil

1 8oz. can crushed pineapple, undrained

1 cup pineapple passion fruit preserves (such as Bonne Maman)

2 tablespoons white balsamic vinegar

1 tablespoon spicy brown mustard

1 teaspoon fresh thyme leaves, chopped

Preheat oven to 425 degrees.

Remove any silver skin from the pork tenderloins with a knife.  Sprinkle salt & pepper on both sides of the tenderloins.  Heat oil in a large skillet over high heat.  Add the pork and brown each side, about 2-3 minutes per side.  Remove to a roasting pan.

In a medium bowl, combine pineapple, preserves, vinegar, and mustard.  Stir to combine.  Top pork with half of the mixture.

Bake 20-25 minutes or until a meat thermometer registers 145 - 150 degrees.  Remove from the oven and transfer to a cutting board.  Transfer any pan dripping back in to the skillet. 

Add remaining glaze mixture to the skillet and cook over medium-high heat until thickened (stirring constantly), about 3-5 minutes.  

Slice pork and place on a platter.  Top with heated glaze.  Serve any remaining glaze in a bowl along with the pork.  

Summer Fresh Recipe Series: Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Broccolini

A show stopping entree for summer dining.  Pork tenderloins are brushed with a honey ginger glaze and served with grilled  apricots, and broccolini topped with toasted almonds.

There nothing better than cooking and eating alfresco in the heat of the summer.  Summer is always a welcome time for me.  It brings with it all the fresh fruits and vegetables that I just can't get enough of and wish would last all year.  Today we are going to celebrate the long summer evenings with a grilled feast!  

This is my 5th installment of my Summer Fresh Recipe Series which are recipes filled with fresh summer produce that are easy, light, and oh soooo tasty!  Were' highlighting apricots, broccolini, and scallions today.

This recipe has become one of my new favorites.  Juicy pork tenderloin is spiced just right and then glazed with a ginger honey scallion sauce and served with grilled apricots and broccolini with toasted almonds.  This really is one heck of a summer treat!

This is what I call a grilled Asian fusion dinner.  The flavors all work together wonderfully and create a memorable meal.  The glaze/sauce is the pop of flavor that takes this dish over the top, so don't skip that part. It's key!  Another plus is that you can cook everything on the grill.  Don't have a grill?, not to worry an indoor grill pan will work in a pinch.  

Oh, and don't be counting on any leftovers....this will be gone in a flash...it's that good.

Enjoy!

Summer Fresh Recipe Series

• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Broccolini

serves 4

1 1/4 tsp ground coriander

1/2 tsp salt

1/2 tsp pepper

1 pork tenderloin (about 1 1/2 lbs.), silver skinned removed

1 tsp fresh ginger, grated

3/4 cup honey

2 Tbsp apple cider vinegar

salt & pepper, to taste

olive oil

1 bunch broccolini, ends trimmed

4 apricots, halved and pitted

8 scallions, tops trimmed only

1/4 cup sliced almonds

Heat your grill or grill pan to high.  In a small bowl add coriander, salt, and pepper.  To another medium bowl add the ginger, honey and vinegar.  Season with salt and pepper and stir until combined.  Set aside.

Pat the pork tenderloin dry and season all over with the spice rub.  Reduce grill heat to medium and lightly oil the grates.  Add pork to the grill and cook covered about 8-12 minutes turning occasionally.  Transfer to a cutting board and brush with some of the glaze.  

While the pork cooks drizzle some olive oil over the broccolini, apricots, and scallions, tossing to coat.  Season with a pinch of salt and pepper.  Add the vegetables to the other side of the grill (we used a grill tray) and cook until tender and charred in spots, turning occasionally.  Broccolini will cook 7-10 minutes, apricots about 6-7 minutes, and scallions 2-3 minutes.  Transfer to a cutting board.  

In a small skillet add 1 tablespoon of olive oil and the almonds and cook until they are lightly toasted, stirring frequently so they don't burn, about 2-3 minutes.  

Finely chop the grilled scallions and add them to the bowl with the remaining glaze. Whisk in an additional 1 Tablespoon of olive oil.  Thinly slice the pork.  Serve pork with the grilled apricots drizzled with the scallion honey glaze.  Add broccolini and garnish with toasted almonds.

source:  Marley Spoon

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables

Yum

Let's amp up your game for this grilling season!

BIG, BOLD flavors is what it's all about.  So I turned to the master of flavors that are "off the hook!" Guy Fieri and searched for the perfect recipe to present to you today.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN 

THIS is the recipe of the SUMMER!!!  If you make only one new grilled dish this summer make this one.  Otherwise you will be missing out on a dish that totally knock your socks off.  This spicy sweet Blackberry Jalapeno glaze covers a juicy grilled pork tenderloin that elevates this dish to outstanding!

I modified his recipe just a bit.  He brines his pork tenderloin first.  Since I think that a pork tenderloin is tender and juicy as it is I skipped that part.  Plus it made this quicker to prepare and it came out fantastic without the brine.  

The sauce really is the kicker to this dish.  Something this bold needs to have a great side dish that compliments it without overpowering it.  Roasted vegetables are the perfect side dish for that.  I chose multi-colored carrots of yellow and orange, along with fresh green beans, and cauliflower.  (MGG loves his cauliflower!)  Roasting is easy to do so this side dish basically takes care of itself while you grill the pork.

This dish is outrageously good!  Try it at your next opportunity and double it if you want to invite friends over.  Great for Father's Day or any celebration, or just a weekend cookout.  You will be the envy of the crowd, and the new master griller in town!

Enjoy!

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables


Pork:
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 1 1/2 pound pork tenderloin, silver skin removed

Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cup wine, preferably Merlot
1/2 teaspoon cornstarch

Vegetables:

1 head cauliflower
1 small bunch of multi-colored carrots
1/2 lb fresh green beans

Make the Blackberry Jalapeno Glaze:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Preheat oven to 450 degrees.

Prepare the vegetables by cutting the stalk off of the cauliflower and cut into florets. Place on a sheet pan along with the carrots. Make sure not to overlap. Place in the oven and cook for 15 minutes. Remove pan from the oven and flip the vegetables and add the green beans. Return to the oven for another 10-15 minutes until caramelized.

Meanwhile preheat a grill or grill pan to medium heat.

Add the pork tenderloin to the grill and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Temperature should be around 155 to 160 degrees.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze and roasted vegetables.

adapted from Guy Fieri's Blackberry Jalapeno Glazed Pork Tenderloin