Grilled Pork With Lemon & Thyme Barley
This flavorful recipe combines tender pork medallions with a hearty pearl barley and spinach salad. The pork is marinated in red wine vinegar and garlic for a touch of tanginess, while the barley is cooked with aromatic coriander seeds and lemon thyme. A squeeze of fresh lemon adds a burst of citrusy flavor to this satisfying dish.
— Constant Cookbook
Ingredients
- 4 pork medallions
- 2 tbsp red wine vinegar
- 2 garlic cloves , crushed
- 1 tbsp sunflower oil
- 1 small onion , finely chopped
- 1 tsp coriander seeds
- 200g pearl barley
- 600ml hot chicken stock
- 4 lemon thyme sprigs, leaves only
- 100g bag baby spinach
- juice and zest 1 lemon
Instructions
- Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure they’re evenly covered. Leave at room temperature for 10 mins. Meanwhile, heat the oil in a pan and cook the onion and coriander seeds for 3-4 mins until softened.
- Add the barley and cook for 1 min in the oil, then add the stock and thyme. Bring to the boil, cover then simmer for 30-35 mins until the barley is tender and the liquid absorbed.
- Transfer the pork to a grill pan and cook under a hot grill for 5 mins on each side until nicely browned and cooked through. Stir the spinach, zest and juice into the barley and spoon onto plates. Serve with the grilled pork.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 425 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.65 milligram of sodium
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