Pork fillet with pearl barley salad
¾ cup(s), (150g)
Pork fillet or tenderloin, raw
480 g, (Buy 600g), fat trimmed
1 medium, coarsley grated
Pitted green olives
⅓ cup(s), (40g) pitted, coarsley chopped
40 g, (2tbs)
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
1 x 3 second spray(s)
- Place barley and 1.25L (5 cups) water in a saucepan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 25 minutes or until barley is just tender. Drain. Transfer to a large bowl. Set aside to cool.
- Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Season pork with salt and freshly ground black pepper. Cook pork, turning, for 5 minutes or until browned. Reduce heat to medium. Cook, turning, for 10 minutes or until pork is cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thickly.
- Add oil, juice, carrot, olives, cranberries and parsley to barley. Season with salt and freshly ground black pepper. Toss to combine. Serve pork with salad.