- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
Mustard & Balsamic Vinaigrette:
Season pork with salt and pepper. In large skillet, heat oil over medium-high heat; cook pork until golden on all sides, 3 to 4 minutes.
Mustard & Balsamic Vinaigrette
Meanwhile, in small bowl, whisk together olive oil, vinegar, mustard and rosemary. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 2 days.)
Preheat oven to 375°F. Place pork in baking dish; pour in half of the vinaigrette, turning pork to coat. Bake until pork is almost cooked through but still slightly pink inside or instant-read thermometer inserted in centre reads 145°F, 20 to 25 minutes. Transfer to cut- ting board; cover lightly with foil and let stand for 10 minutes. Slice thinly.
Meanwhile, in pot of boiling water, cook barley, lentils and garlic until barley is tender but still firm, about 30 minutes. Drain barley and lentils; remove and discard garlic.
Divide barley mixture among bowls; top with pork slices, spinach and apple. Sprinkle with almonds. Drizzle with remaining vinaigrette.
Nutritional facts PER SERVING: about
- Iron 4 mg
- Fibre 9 g
- Sodium 475 mg
- Sugars 7 g
- Protein 30 g
- Calories 435
- Total fat 16 g
- Cholesterol 50 mg
- Saturated fat 2 g
- Total carbohydrate 42 g