Makes: 4 servings Prep 5 mins Cook 25 mins View Nutrition Facts Ingredients 1 1/3 cups pearl barley 1/2 cup panko bread crumbs 1 tablespoon chopped fresh sage 3/4 teaspoon salt 1 pound pork loin 2 tablespoons spicy mustard Nonstick cooking spray 2 tablespoons balsamic vinegar 2 teaspoons olive oil 3 tablespoons chopped walnuts 2 cups loosely packed arugula 1 Fuji apple, thinly sliced Directions 1. Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and cook the barley according to package directions. Cool slightly. 2. On a baking sheet, combine the panko and sage and 1/2 teaspoon of the salt; mix well. Using a pastry brush, coat the pork with the mustard. Roll in the panko mixture. Coat a roasting pan with cooking spray and place pork in pan. Roast 25 minutes. 3. Add the vinegar and oil and remaining salt to the barley; toss. Fold in the walnuts, arugula and apple. 4. Remove pork from oven and let it rest 3 minutes. Slice into 1/2-inch medallions; serve with barley salad.
Posted on: Fri, 04 Oct 2013 08:45:04 +0000
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