Easy baked pears with amaretti
A warming autumnal pud that’s low fat, speedy and satisfying
Grilled pork with lemon & thyme barley
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 porkmedallions
- 2 tbsp red wine vinegar
- 2 garlic clovescrushed
- 1 tbsp sunflower oil
- 1 small onionfinely chopped
- 1 tsp coriander seeds
- 200g pearl barley
- 600ml hot chicken stock
- 4 lemon thymesprigs, leaves only
- 100g bag baby spinach
- juice and zest 1 lemon
Nutrition: per serving
- kcal425
- fat12g
- saturates3g
- carbs44g
- sugars2g
- fibre1g
- protein37g
- salt0.65glow
Method
step 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.
step 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.
step 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.
