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
Method
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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.
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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.
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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.