Grilled pork with lemon & thyme barley

• pork↗4

  medallions

• red wine vinegar↗2 tbsp tbsp
• garlic cloves↗2

  crushed

• sunflower oil↗1 tbsp tbsp
• small onion↗1

  finely chopped

• coriander seeds↗1 tsp tsp
• pearl barley↗200g g
• hot chicken stock↗600ml ml
• lemon thyme↗4

  sprigs, leaves only

• bag baby spinach↗100g g
• juice and zest 1 lemon

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.