Pork tenderloin with roasted root vegetables and barley

Ingredients

• 260 g Pork tenderloin (Raw; Trimmed of visible fat)
• 80 g Pearl barley (Dry / uncooked; Rinsed)
• 200 g Carrots (Raw; Cut into chunks)
• 200 g Beetroot (Raw; Peeled, cut into wedges)
• 100 g Red onion (Raw; Cut into wedges)
• 80 g Kale (Raw; Tough stems removed, shredded)
• 3 g Fresh thyme (Raw; Leaves only)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 400 ml Water (Ready-to-eat as sold; For cooking the barley)
• 2 g Salt (Ready-to-eat as sold)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Preheat the oven to 200 °C. Rinse the barley. Cut the carrots, beetroot and onion into chunks and wedges. [Source step temperature: 200°C]
2. Toss the vegetables with 10 ml oil, half of the salt and the thyme on a baking tray. Roast for 15 minutes. [Source step temperature: 200°C; Source step duration: 15 min]
3. Meanwhile, simmer the barley in the water for 25–30 minutes until tender. Drain. [Source step duration: 30 min]
4. Rub the pork with the remaining oil, salt and pepper. Brown it in a hot frying pan for 3–4 minutes, then place it on the tray and roast for 15–18 minutes. [Source step temperature: 200°C; Source step duration: 20 min; Food safety: Cook until the core temperature reaches at least 63 °C, then rest for at least 3 minutes before slicing.]
5. Stir the kale into the hot barley for 2 minutes until wilted. [Source step duration: 2 min]
6. Slice the pork. Divide the barley, roasted vegetables and pork between two plates.
7. Allergen declaration (ingredient-based): Cereals containing gluten
8. Storage: Refrigerate for up to 2 days. Reheat until piping hot, or serve the pork cold. Not suitable for freezing once cooked. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.