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


  1. 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.
  2. In a small bowl, whisk together olive oil, vinegar, thyme, mustard, pepper, and chili flakes.
  3. 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.
  4. Serve pork mixture over farro, and top with parsley and walnuts.
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