TRAINAI RECIPE · LUNCH
Pork and Mushroom Barley Bowl
Slice the rested pork across the grain and serve over warm barley.
- Prep
- 12 min
- Cook
- 18 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g pork tenderloin, raw
- 160 g pearl barley, cooked
- 120 g mushrooms
- 50 g spinach
- 40 g onion
- 7 g olive oil
- 5 g garlic
Ingredient notes
Includes animal protein.
Contains: gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- If potatoes are listed, cut into 1 cm cubes, boil for 10 minutes until just tender and drain. Slice the pork into 2 cm medallions; chop remaining vegetables and core any apple.
- Heat half the oil in a nonstick skillet. Sear pork for 3–4 minutes per side, until the center reaches 63°C / 145°F. Move to a clean plate and rest for at least 3 minutes.
- Add remaining oil and the onion and firm vegetables. Cook for 8–10 minutes, adding a splash of water to soften cabbage if used. Add cooked barley or potatoes and any mustard, garlic or spinach; heat through.
- Slice rested pork and serve with the vegetables and grain or potatoes.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
