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Grilled Pork Medallions
with Lemon & Thyme Barley
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 chicken stock
4 lemon thyme sprigs, leaves only
100g baby spinach
Zest of 1 lemon
Put the pork in a shallow dish and add vinegar and garlic, turning to make sure they’re evenly coated.
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, then add the stock and thyme.
Bring to the boil, cover then simmer for 30-35 mins until the barley is tender.
Transfer the pork to a grill pan and grill on a high setting for 5 mins until nicely browned.
Stir the spinach, zest and juice into the barley and spoon onto plates.
Serve with the grilled pork.