Ingredients

2 Pork tender loin or 4 Chops
5g Sage
Seasoning
250ml White wine
250ml Chicken stock
50g Butter

200g Pearl barley (washed)
25g Diced onion
25g Diced carrot
25g Diced celery
1/2tsp Chopped garlic
1/2tsp Chopped parsley
500ml Chicken stock

25gm Diced chorizo
1/2 tsp Chopped garlic
¼ Roasted red, green and yellow peppers
25gm Sunblushed tomatoes

Garnish

Deep fried basil leaves

Method

1. Place season the pork and lightly oil.
2. Place a frying pan on the stove with a little oil and heat until hot then seal the pork on all sides, add a couple of sage leaves and a knob of butter then place in the oven at 180c for 7 mins and then turn over and cook for another 7 mins
3. Take out of the pan and allow to rest.
4. To make the sauce Deglaze the pan with the white wine and reduce by half. Add the chicken stock and reduce by half then whisk in the butter
5. To make the pearl barley risotto place onion, celery and carrot into a pan and sweat until tender add the pearl barley and chicken stock cook until the mixture has a risotto like texture and the barley is tender, approx. 20mins, season to taste and finish with parsley
6. For the garnish fry the chorizo, roasted pepper wedges, sunblushed tomatoes with the garlic until the oil starts to come out
7. Assemble the dish