Pork Medallions with Pomegranate

Vitamin-loaded kale and fresh flat-leaf parsley add vivid green to this nourishing wheat berry and pan-fried pork dish, dotted with bright pink jewel-like pomegranate seeds for extra goodness and appeal.

Per serving: 518 cal / 25.3g fat / 3.5g sat fat / 41.6g carbs / 5.2g sugar / 8.3g fiber / 34.3g protein / 320mg sodium

Serves 4

Prep: 20 minutes

Cook: 40–45 minutes

¾ cup wheat berries

¼ cup coarsely chopped fresh flat-leaf parsley

¾ cup thinly shredded kale

seeds of 1 pomegranate

1 tablespoon olive oil

1 pound 2 ounces pork medallions, visible fat removed

2 garlic cloves, finely chopped

salt and pepper, optional

Dressing

½ cup coarsely chopped walnuts

3 tablespoons virgin olive oil

1 tablespoon pomegranate molasses

juice of 1 lemon

1. Bring a medium saucepan of water to a boil. Add the wheat berries and simmer for 25–30 minutes, or until tender. Drain and rinse.

2. Meanwhile, to make the dressing, put the walnuts into a large skillet and toast for 2–3 minutes, or until just beginning to brown. Put the virgin olive oil, the pomegranate molasses, and lemon juice into a small bowl and mix together with a fork. Season with salt and pepper, if using, and stir in the hot walnuts.

3. Mix together the parsley, kale, and pomegranate seeds in a large bowl.

4. Heat the olive oil in the skillet over medium heat. Add the pork and garlic, season with salt and pepper, if using, and cook for 10 minutes, turning halfway through, until browned and cooked. Cut into the center of one of the pork medallions; any juices that run out should be clear and piping hot with steam rising. Slice the pork into strips.

5. Add the wheat berries to the kale mixture and gently toss. Transfer to a serving plate, pour the dressing over the mixture, then top with the pork.