Pork Tenderloin with Roasted Leek Mustard Sauce, Creamy Herb Barley, and Glazed Radishes

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the leeks and garlic cloves on a small tray, toss with 1 tablespoon olive oil, a pinch of salt and pepper, and roast for 18 minutes, until the leeks are tender with golden edges.

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   2. Meanwhile, pat the pork tenderloin dry with paper towels and season it with 4 g / 3/4 teaspoon salt and the black pepper. Heat an ovenproof skillet over medium-high heat with 1 tablespoon olive oil and sear the pork on all sides for 5 to 6 minutes.

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   3. Transfer the skillet to the oven and roast the tenderloin at 220°C / 425°F for 10 to 14 minutes, until the center is juicy and just cooked through. Remove the pork and let it rest for 8 minutes before slicing.

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   4. For the creamy barley, heat a medium saucepan over medium heat with 10 g / 2 teaspoons butter. Add the shallot and cook for 2 minutes. Stir in the pearl barley and cook for 1 minute to lightly toast it.

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   5. Add 240 ml / 1 cup chicken stock and 240 ml / 1 cup water to the barley. Bring to a boil, lower the heat, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until tender and creamy. Add a little more water if needed. Finish by stirring in half the parsley, half the thyme, and 10 g / 2 teaspoons butter. Adjust with a pinch of salt.

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   6. For the sauce, place the roasted leeks and roasted garlic in a blender with the Dijon mustard, 120 ml / 1/2 cup chicken stock, and the heavy cream. Blend until smooth.

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   7. Pour the sauce into a small saucepan and cook over medium-low heat for 3 to 4 minutes. Add the remaining thyme, taste, and adjust with salt if needed. Keep warm without boiling hard.

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   8. For the glazed radishes, heat a small skillet over medium heat with the remaining 15 g / 1 tablespoon butter. Add the radishes, honey, apple cider vinegar, and 2 tablespoons water. Cook for 6 to 8 minutes, stirring occasionally, until glossy and tender but still slightly firm.

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   9. Slice the pork tenderloin into thick medallions. Serve over a bed of creamy barley, spoon over the roasted leek mustard sauce, and finish with the glazed radishes and remaining fresh parsley.

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    10. If you want to reheat before serving, do so gently over low heat or in a 150°C / 300°F oven for a few minutes so the pork does not dry out.