Sam Kaplan
What it lacks in fat—just 3g in each 3-oz serving—pork tenderloin makes up for with a bounty of muscle-sculpting protein.
Directions:
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.
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