What it lacks in fat—just 3g in each 3-oz serving—pork tenderloin makes up for with a bounty of muscle-sculpting protein.
1 cup farro
2 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp fresh thyme
2 tsp Dijon mustard
1/4 tsp black pepper
1/4 tsp red chili flakes
2 tsp canola oil
1 lb. pork tenderloin, thinly sliced
1/2 lb. green beans, ends trimmed
2 cups halved grape tomatoes
1/3 cup pitted, sliced kalamata olives
2 Tbsp capers, drained
2 garlic cloves
1/2 cup chopped parsley
1/4 cup chopped walnuts
Bring farro and 3 cups water to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until tender, about 30 minutes. Drain farro.
In a small bowl, whisk together olive oil, vinegar, thyme, mustard, pepper, and chili flakes.
Heat a wok or a large skillet over medium-high heat. Add canola oil, and swirl to coat pan. Add pork, and stir-fry 4 minutes. Remove pork from pan; set aside. Add green beans to pan, and stir-fry until slightly tender, about 2 minutes. Add tomatoes, olives, capers, and garlic, and stir-fry 1 minute. Add pork, and stir to combine.
Serve pork mixture over farro, and top with parsley and walnuts.