Pork Tenderloin with Roasted Carrot, Miso and Orange Sauce over Creamy Barley with Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, half of the thyme, 1/4 teaspoon salt, and a little black pepper. Spread on a tray and roast for 20 minutes, until tender with browned edges.

2. 2

   While the carrots roast, pat the pork tenderloin dry with paper towels and season it with the remaining salt, black pepper, and thyme.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the tenderloin on all sides for 4 to 5 minutes.

4. 4

   Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 12 to 15 minutes, or until cooked through but still juicy. Remove and let it rest for 8 minutes before slicing.

5. 5

   While the pork cooks, bring 500 ml (2 cups) chicken broth to a boil in a saucepan. Add the pearled barley, reduce the heat, and cook for 25 to 30 minutes, stirring occasionally, until tender.

6. 6

   Stir the heavy cream and 10 g (about 2 tsp) butter into the barley. Cook 2 minutes more until creamy. Adjust with a pinch of salt and keep warm.

7. 7

   In another skillet, melt the remaining butter over medium heat. Add half of the shallot and half of the garlic. Sauté for 2 minutes, add the fresh spinach, and cook 1 to 2 minutes until wilted. Set aside.

8. 8

   For the sauce, place the roasted carrots, white miso, orange juice, orange zest, and 125 ml (1/2 cup) of the remaining chicken broth in a blender. Blend until completely smooth.

9. 9

   Pour 1 teaspoon olive oil into a small saucepan over medium heat. Add the remaining shallot and garlic, cook for 2 minutes, then stir in the carrot mixture and rice vinegar. Cook for 3 to 4 minutes, stirring, until the sauce thickens slightly.

10. 10

    Slice the pork tenderloin into medallions. To serve, spoon creamy barley onto each plate, top with the spinach, arrange the pork, and finish with the warm roasted carrot, miso and orange sauce.