BARLEY SALAD WITH PORK TENDERLOIN,
RED PEPPER AND CORN
1 cup hulled barley
1 pound pork tenderloin
Rub: 1 teaspoon Kosher salt; ¼ teaspoon ground cumin: 1/8 teaspoon hot pepper
Kernals from 2 ears of corn
1/2 bell red pepper, diced
½ jalapeno pepper, seeded and minced
½ head radicchio, leaves shredded
Dressing: 1/4 cup cilantro oil
2 tablespoons fresh lime juice
¼ cup cilantro leaves, torn
Kosher salt and pepper to taste
1/2 mango peeled and diced (optional)
Barley: Soak the barley in water to cover by 1” overnight. Drain and place groats in a saucepan. Cover with 3 cups water, bring to a simmer and cook slowly until the liquid is absorbed and the barley is puffed and tender, about 15 minutes. Drain and reserve in a mixing bowl.
Pork: Remove the pork from the refrigerator 1 hour before roasting. Combine rub ingredients in s Pyrex pie plate and roll the meat in the seasonings, to coat the surface. Cover and leave at room temperature. Preheat the oven to 300 degrees. Roast the meat for 30 minutes or until the internal temperature of the meat is 150 degrees. Remove and allow to cool.
Assembly: Leave the husk on the ears of corn or wrap in paper toweling and microwave on full power for 5 minutes, turning the ears after 3 minutes. When cool enough to touch, cut the kernals from the ears and add them with the red pepper, jalapeno, and radicchio pieces to the bowl with the barley. Toss the ingredients well. Pour on the oil and toss well, followed by the lime juice. Season with salt and pepper. Fold in the cilantro pieces.
Serving: Divide salad among plates or spread on a platter. Slice the pork at an angle to make long oval pieces. Fan them out and place on top of each serving or down the center of the platter. Finally, scatter on the optional diced mango and serve.