Grilled pork with lemon & thyme barley

Name: Grilled pork with lemon & thyme barley
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 pork medallions; 2 Tbsps red wine vinegar; 2 garlic cloves, crushed; 1 Tbsp sunflower oil; 1 small onion, finely chopped; 1 teaspoon coriander seeds; 200 grams pearl barley; 600 milliliters hot chicken stock; 4 lemon thyme sprigs, leaves only; 100 grams baby spinach; 1 juice and zest lemon

Grilled pork with lemon & thyme barley might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 339 calories, 14g of protein, and 11g of fat per serving. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 50 minutes. If you have sunflower oil, onion, pearl barley, and a few other ingredients on hand, you can make it.

Instructions

Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure theyre 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.

Ingredients you will need

Whole Coriander Seeds

Vinegar

Garlic

Onion

Pork

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Barley

Stock

Thyme

Cooking Oil

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.

Ingredients you will need

Spinach