Pork fillet with prunes, mustard and barley
This is a delicious variation of the classic combination of pork with prunes and mustard sauce, with the barley and greens cutting the richness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Cooking tools:
- Meat tenderizer
- Kitchen scale
- Pepper mill
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen timer
- Plate
- Serving platter
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- 100g barley, rinsed
- 650ml chicken or vegetable stock
- 15 ready-to-eat pitted prunes
- 100ml white wine
- 400g pork fillet, cut into 2cm thick slices
- 200g kale or greens, thickly shredded
- 2 teaspoons Dijon mustard
- 3 tablespoons crème fraîche
- sea salt
- freshly ground black pepper
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