- 4 pork medallions
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 tbsp red wine vinegar
- 2 garlic cloves, crushed
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 200g pearl barley
- 600ml hot chicken stock
- 4 lemon thyme sprigs, leaves only
- 100g bag baby spinach
- juice and zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.