1/2 cup farro
5 to 6 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 shallot, small dice
1 small yellow squash, small dice (about 1 1/4 cup)
1 small zucchini, small dice (about 1 2/3 cup)
1/2 medium eggplant, small dice (about 3 1/2 cups)
2 tablespoons chopped fresh thyme
One 1-pound pork tenderloin, cut into 6 pieces and flattened to about 1/8-inch thick
Freshly ground black pepper
1/4 cup chopped fresh mint, plus more for garnish
1/2 lemon, juiced, plus more for serving
Make sure to sprinkle the pork liberally with salt and pepper. And keep a careful eye on these thin slices while cooking to ensure juiciness. They really do cook in just a minute or two. Ask your butcher to thinly slice it if you don't want to pound it out.
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