Grilled pork with lemon & thyme barley

Contains pork – recipe is for non-Muslims only
This good-for-you supper is a great way to get some wholegrain into your diet

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 425
  • fat 12g
  • saturates 3g
  • carbs 44g
  • sugars 2g
  • fibre 1g
  • protein 37g
  • salt 0.65g


  • 4 pork medallions
  • 2 tbsp red wine vinegar
  • 2 garlic cloves, crushed
  • 1 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 1 tsp coriander seeds
  • 200g pearl barley
  • 600ml hot chicken stock
  • 4 lemon thyme sprigs, leaves only
  • 100g bag baby spinach
  • juice and zest 1 lemon


Barley is a really good alternative to rice and couscous – it has a satisfying bite and is a good source of fibre. Try a spiced-up version of this recipe by adding ground turmeric and cayenne in with the barley.


  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. 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. 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.

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