Name: Grilled pork with lemon & thyme barley
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
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

Home
Recipes
Grilled pork with lemon & thyme barley

Grilled pork with lemon & thyme barley

Silvana Franco

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.9 out of 5.6 ratingsRate

loading...

This good-for-you supper is a great way to get some wholegrain into your diet

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy baked pears with amaretti

A star rating of 4.2 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal425
fat12g
saturates3g
carbs44g
sugars2g
fibre1g
protein37g
salt0.65g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now