13 Ingredients
  • Kosher salt
  • 3/4 cup farro
  • 1 large pork tenderloin (about 1 1/4 pounds)
  • Freshly ground pepper
  • Juice of 1/2 lemon
  • 2 teaspoons dijon mustard
  • 2 cloves garlic, grated
  • 2 tablespoons extra-virgin olive oil
  • 1 10-ounce package frozen artichoke hearts, thawed
  • 2 teaspoons white wine vinegar
  • 1/2 cup grated pecorino romano cheese (about 2 ounces)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh mint
Nutrition
431
22% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar
     

Fat

25% 16

Saturated

26% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 25

Fiber

33% 8

Sugars

- 3

Sugars, added

- 0

Protein

80% 40

Cholesterol

34% 102

Sodium

28% 672

Calcium

22% 217

Magnesium

34% 135

Potassium

28% 987

Iron

23% 4

Zinc

29% 4

Phosphorus

92% 641

Vitamin A

2% 20

Vitamin C

24% 14

Thiamin (B1)

101% 2

Riboflavin (B2)

36% 1

Niacin (B3)

60% 12

Vitamin B6

62% 1

Folate equivalent (total)

18% 71

Folate (food)

- 71

Folic acid

- 0

Vitamin B12

14% 1

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

41% 33
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