The finished recipe. Pork Medallions with Leek and Pearl BarleyIngredients 1 to 6. 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 thymeIngredients 7 to 11. 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 pepperStep 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.Step 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.Step 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.Step 4. Rest the pork for two minutes and serve it on the barley with a lot of black pepper.
Fuel8
