I was exhausted Monday. I needed and wanted to cook dinner for our little group but my brain wasn’t processing properly. I was having trouble sequencing my thoughts when I was at the grocery store doing our weekly shop so came home slightly unprepared for how and what I was cooking for dinner. This dinner was a little bit of what I could find in our kitchen and a request from the hubs for “that farro stir fry [I] made a few weeks ago.” Documenting the dinners my family enjoys is the main impetus for this blog…and requests like this, when I can barely remember what I had for lunch (Monday? a yogurt with honey, a spoonful of peanut butter, a handful of sprouted sunflower seeds and some carrots. Holy crap! I remembered).
In the fridge I found a pork tenderloin, almost at its sell by date, three yellow squash, a few red shallots and two red peppers. I also went into the garden and grabbed a handful of big leaf basil.
- pork tenderloin
- handful of basil
- 2 large shallots
- 3 yellow squash
- 2 red peppers
- oyster sauce
- 1 meyer lemon
The first step was to cook the 10 minute farro that we love. I use chicken stock instead of water. Boil the chicken stock, add the farro, stir occasionally.
While the farro is cooking, cut the tenderloin into 1 inch by 2 inch pieces. Salt, pepper and douse in oyster sauce, coating evenly. Slice shallot thinly. Heat olive oil in large saute pan over med-high heat until shimmering and then add the shallot. Cook quickly until slightly soft, push to the edges of the pan and add pork.
While the pork is browning, cut squash into discs and zest the lemon (saving the lemon for later). Turn pork if starting to brown and cook through. In a separate pan, heat olive oil over medium heat and add squash. Turn the squash in the olive oil to coat and then arrange them so that most are laying flat on the bottom of the pan. Lightly salt and pepper.
While the squash softens and browns, chiffonade the basil and cut the peppers into thin strips. Turn the pork as it should be getting near finished, add the basil and lightly coat with oyster sauce again. Squeeze half of the lemon on the pork. Mix thoroughly. Turn the squash so that all pieces are evenly browned. Remembering that the pork will continue to cook in the pan and that pork should have a bit of pink in it, turn off the burner and move the pan off the heat. Add the red pepper to the squash.
(Be sure to take out the lemon seeds after squeezing…or, you know, avoid them all together 🙂 )
When the squash is soft and slightly browned, add reduced balsamic and coat. Turn off heat.
Serve by adding to a bowl a layer of farro, the squash/pepper mix and then top with the pork. It was DELISH.