Pork Tenderloin with Fig-Balsamic Glaze over Creamy Parmesan Barley and Sautéed Radicchio

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the pork tenderloin all over with 4 g (3/4 tsp) salt and 1 g (1/4 tsp) black pepper.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until well browned.

4. 4

   Transfer the skillet to the oven and roast the tenderloin at 200 °C / 400 °F for 12 to 15 minutes, or until it reaches an internal temperature of 63 °C / 145 °F. Remove, loosely cover, and rest for 8 minutes.

5. 5

   While the pork cooks, place the pearled barley, 240 ml (1 cup) water, and 240 ml (1 cup) chicken broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 25 to 30 minutes until the barley is tender.

6. 6

   When the barley is cooked, add 10 g (2 tsp) butter, the grated Parmesan cheese, 60 ml (1/4 cup) of the remaining chicken broth, a pinch of salt, and a pinch of black pepper. Stir until creamy and keep warm.

7. 7

   In the same skillet used for the pork, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 30 seconds.

8. 8

   Add the chopped dried figs, balsamic vinegar, honey, the remaining 60 ml (1/4 cup) chicken broth, and the fresh thyme leaves. Cook for 4 to 6 minutes, stirring, until the glaze is glossy and lightly thickened.

9. 9

   In another skillet, melt the remaining 10 g (2 tsp) butter over medium heat. Add the radicchio, lemon zest, the remaining 1/4 tsp salt, and the remaining 1/4 tsp black pepper. Sauté for 2 to 3 minutes until slightly wilted but still textured.

10. 10

    Slice the pork tenderloin into medallions. Return any resting juices to the fig-balsamic glaze and stir well.

11. 11

    Spoon the creamy Parmesan barley onto each plate, arrange the pork medallions on top or alongside, glaze with the fig-balsamic sauce, and serve with the sautéed radicchio.

12. 12

    If desired, finish with a little extra fresh thyme before serving.