Pork medallions with pomegranate salad recipe

Ingredients

• ¾ cup wheat berries
• ⅓ cup coarsely chopped fresh flat-leaf parsley
• ¾ cup thinly shredded kale
• 1 pomegranate seeds
• 1 tablespoon olive oil
• 4 (4½-ounce) pork medallions, visible fat removed
• 2 garlic cloves, finely chopped
• salt and pepper, to taste

• ⅓ cup coarsely chopped walnuts
• 3 tablespoons virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 lemon juice

1. Bring a medium saucepan of water to a boil. Add the wheat berries and simmer for 25–30 minutes, or according to package directions, until tender. Drain and rinse.
2. Meanwhile, to make the dressing, put the walnuts in a large skillet and toast for 2–3 minutes, or until just beginning to brown. Put the virgin olive oil, pomegranate molasses, and lemon juice into a small bowl and mix together with a fork. Season with salt and pepper 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, 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 and gently toss. Transfer to a plate, pour the dressing over the grains and vegetables, then top with the pork and serve.