Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 23 2016
Spinach-and-Barley Salad with Grilled Pork
1 c. pearled barley
Kosher salt and freshly ground black pepper
1 1/4 lb. pork tenderloin
1 tbsp. olive oil
6 c. baby spinach
4 large radishes, thinly sliced
3 baby chioggia (striped) or yellow beets, peeled and thinly sliced
3 scallions, sliced
2 medium carrots, thinly sliced
1/2 c. chopped toasted walnuts
Smoky Paprika Vinaigrette
Cook barley in boiling salted water in a medium saucepan over medium-high heat until tender, 24 to 26 minutes. Drain and run under cold water until cool.
Preheat grill to medium-high. Rub pork with oil and season with 1 teaspoon each salt and pepper. Grill, covered, turning occasionally, until the internal temperature registers 145°F, 15 to 18 minutes. Remove to a plate and allow to rest 5 minutes before slicing.
Toss together spinach, radishes, beets, scallions, carrots, walnuts, barley, and vinaigrette in a bowl. Season with salt and pepper.
Serve with sliced pork.
To make the smoky paprika vinaigrette, whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 ½ tablespoons honey, 2 teaspoons Dijon mustard, and 1 ¼ teaspoons smoked paprika. Season with salt and freshly ground black pepper.