Pork Tenderloin with Sunflower-Sage Crust, Piquillo Pepper Orange Sauce, and Creamy Barley

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and season it with 1/2 teaspoon salt and the black pepper.

2. 2

   In a processor, pulse the toasted sunflower seeds with the chopped sage, breadcrumbs, 1 garlic clove, and 1 tablespoon olive oil until you get a coarse mixture that lightly holds together.

3. 3

   Heat an oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Sear the pork tenderloin on all sides for 3 to 4 minutes total.

4. 4

   Remove the tenderloin from the skillet, brush the top with Dijon mustard, and press on the sunflower-sage mixture to form the crust.

5. 5

   Return the tenderloin to the skillet or place it on a tray and roast at 220 °C / 425 °F for 12 to 15 minutes, or until the center reaches 63 °C / 145 °F. Let it rest for 8 minutes before slicing.

6. 6

   While the pork roasts, make the barley. In a saucepan, heat 1/2 tablespoon olive oil and cook half of the shallot for 2 minutes. Add the pearled barley and stir for 1 minute.

7. 7

   Gradually add the hot chicken broth, keeping a gentle simmer, and cook the barley for 25 to 30 minutes until tender and creamy. Stir in the butter, a pinch of salt, and mix well.

8. 8

   For the sauce, heat the remaining 1/2 tablespoon olive oil in a small skillet. Sauté the rest of the shallot and the other garlic clove for 2 minutes without browning.

9. 9

   Add the piquillo peppers, white wine, orange juice, and orange zest. Cook over medium heat for 6 to 8 minutes until the liquid reduces slightly.

10. 10

    Blend the pepper mixture until smooth. Return it to the heat, add the heavy cream, and adjust the salt. Cook 1 minute more.

11. 11

    Slice the pork tenderloin into thick medallions. Serve over a bed of creamy barley, top with the crusted pork, and spoon over the piquillo orange sauce. Garnish with sage leaves if desired.