Pork Tenderloin Steaks with Barley Risotto
recipe

A delicious recipe that combines tender pork tenderloin steaks with savory barley risotto, perfect for a weeknight dinner or weekend gathering.
Preparation Time: 45 minutes
Serving Size: 4

Ingredients:

- 4 pork tenderloin steaks
- 3/4 red chili pepper
- Black pepper
- A small splash of canola oil
- 1 large yellow onion
- Butter (for frying)
- 2-3 dl cooked barley
- Salt
- Sugar
- Turkish yogurt (for serving)
- Parsley (for garnish)
- Beefsteak tomato and celery (for salad)

Instructions:

1. Take the pork tenderloin steaks out of the refrigerator and let them sit at room temperature for half an hour, then pat them dry.
2. Finely chop the red chili and sprinkle it over the steaks. Let them marinate for half an hour.
3. Heat a small splash of canola oil in a pan and place the steaks on the hot pan. Add black pepper on top.
4. Sear the steaks for about 2 minutes on each side. Transfer the steaks to a baking dish, cover with foil, and place in a 150°C (300°F) oven for about 15 minutes.
5. Finely chop the large yellow onion. In the same pan, melt a knob of butter until sizzling, then add the chopped onion along with a pinch of sugar and salt.
6. Sauté the onion until golden brown, then add the cooked barley to the pan. Stir and cook for a short while.
7. Serve the steaks with the barley risotto. Add Turkish yogurt with parsley as a sauce and serve beefsteak tomato and celery salad sprinkled with sugar and black pepper.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 5 g

Reviews: 3.23 (5013 reviews) ★★★★★ share