Grilled pork with lemon & thyme barley

Contains pork – recipe is for non-Muslims only
This good-for-you supper is a great way to get some wholegrain into your diet

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 425
fat 12g
saturates 3g
carbs 44g
sugars 2g
fibre 1g
protein 37g
salt 0.65g

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

Tip

Barley
Barley is a really good alternative to rice and couscous – it has a satisfying bite and is a good source of fibre. Try a spiced-up version of this recipe by adding ground turmeric and cayenne in with the barley.

Method

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.