Pork Medallions with Leek and Pearl Barley
Makes 1 serving

INGREDIENTS
170 g Pork tenderloin (Cut into four thick rounds and pressed flat with your palm. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
120 g Leek
1 clove, about 3 g Garlic
150 g Cooked pearl barley (Cooked weight.)
150 g Chicken stock (Made up from a cube or a pot.)
A few sprigs Fresh thyme
1 tsp, about 6 g Dijon mustard
10 g Parmesan
5 g Butter
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Plenty Black pepper

METHOD
1. Slice the leek finely and soften it with the garlic and thyme in the butter over a low heat for eight minutes, until it collapses without colouring.
2. Add the cooked barley and the stock and simmer for five minutes, stirring, until the liquid has been mostly taken up and it looks like a loose risotto. Stir in the mustard and parmesan.
3. Season the medallions and sear them in a sprayed, very hot pan for two to three minutes a side, until browned and just pink at the centre.
4. Rest the pork for two minutes and serve it on the barley with a lot of black pepper.

Contains gluten cereals, milk, celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Pearl barley cooked from dry takes forty minutes, so this uses barley cooked ahead, or a pouch. A batch keeps in the fridge for four days.
Barley carries the gluten flag; it is a wheat relative. Cooked brown rice does the same job here, gram for gram, with no gluten.

Full recipe: https://www.getfuel8.com/recipes/pork-medallions-leek-pearl-barley
