Grilled pork with lemon & thyme barley

Grilled pork with lemon & thyme barley

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(3 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
This good-for-you supper is a great way to get some wholegrain into your diet

Nutrition and extra info

Nutrition: per serving

  • kcal425
  • fat12g
  • saturates3g
  • carbs44g
  • sugars2g
  • fibre1g
  • protein37g
  • salt0.65g
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Ingredients

  • 4 pork medallions
    Pork

    Pork

    paw-k

    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
    Sunflower oil

    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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

  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.

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Comments (8)

cheryl@jonestown68.freeserve.co.uk's picture
2

I used pork steaks and they tasted OK but I don`t think the barley is cooked for long enough and there was too much lemon. I put quite a lot of pepper in. The family though it wasn`t too bad though. Wouldn`t make again.

pricklyclare's picture

Made this for tonight's dinner and it all ended up in the bin, bar the few forkfuls me and my partner could manage. It's wrong on so many levels; far too much lemon, and the texture of the barley doesn't work for being such a big part of the meal and it left a really strange after taste too because the lemon thyme was overpowering. It was actually quite difficult to eat without gagging, maybe it would work better cold? It seemed wrong having it warm. Sorry but this was just rotten.

pricklyclare's picture

Made this for tonight's dinner and it all ended up in the bin, bar the few forkfuls me and my partner could manage. It's wrong on so many levels; far too much lemon and the texture of the barley doesn't work for being such a big part of the meal and it left a really strange after taste too. It was actually quite difficult to eat without gagging, maybe it would work better cold? It seemed wrong having it warm. Sorry but this was just rotten.

vfirby's picture

Loved this and made a change from having potatoes. Would make it again.

lyndsb1's picture

Lovely dish. Added a bit more spinach and put some sweetcorn in to bulk it out a bit more. Unfortunately the other half wasnt to keen on the barley. More leftovers for me. Def worth a try especially if you like lemon

bet_len_84's picture

Really enjoyed this meal. Pearl barley made a nice change. We were hungry & ate most of it between 2 of us! Very tasty, would definitely make again.

viccannon's picture
4

Made this last night - really easy and very tasty. Even the kids enjoyed it! Family did think it was a bit too lemony but this is probably personal taste. Defintely making it again.

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