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Photo of Pork fillet with pearl barley salad by WW

Pork fillet with pearl barley salad

Total Time
45 min
15 min
30 min
Pearl barley has a wonderful texture that creates a salad with a whole heap of wow! Served with lightly seasoned pork, it will become the next family favourite.


Pearl barley

¾ cup(s), (150g)

Pork fillet or tenderloin, raw

480 g, (Buy 600g), fat trimmed

Olive oil

1 tbs

Lemon juice

2 tbs


1 medium, coarsley grated

Pitted green olives

cup(s), (40g) pitted, coarsley chopped

Dried cranberries

40 g, (2tbs)

Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Spinach leaves, plus low-fat tzatziki.