Instructions
Follow the steps and taste along the way.
Cook the barley
Rinse the barley in a sieve. Bring 700 ml of water and 3 g of salt to a boil in a saucepan, add the barley, and simmer partially covered for 30–35 minutes, until tender but still holding its shape. Drain if any water remains.
Roast the carrots
Preheat the oven to 210 °C. Peel the carrots and cut them lengthwise into pieces about 2 cm thick. Toss with 15 g of oil, 1 g of salt, and the thyme leaves. Arrange in a single layer on a baking sheet and roast for 30–35 minutes, turning the pieces halfway through; the edges should be browned and the centers tender.
Sear and finish the pork tenderloin
Pat the tenderloin dry, remove any silverskin, season with the remaining 1 g of salt, and add the pepper. Heat the remaining 10 g of oil in an ovenproof pan. Sear the meat on all sides for about 5–6 minutes, until a brown crust forms. Transfer the pan to the oven and roast for about 10–15 minutes; the thickest part of the meat should reach 63 °C. Transfer it to a board and let it rest for 5 minutes.
Make the apple-mustard pan sauce
While the meat rests, pour off any excess fat from the pan, leaving the browned bits behind. Add the finely chopped onion and cook, stirring often, for 3 minutes. Pour in the apple cider and scrape the browned bits from the bottom of the pan. Simmer for 5–7 minutes, until the liquid has reduced by about half. Stir in the mustard and apple cider vinegar and heat briefly.
Finish and serve
Chop the parsley and stir it into the cooked barley. Slice the tenderloin into pieces about 1.5 cm thick and add any juices collected on the board to the pan sauce. Divide the barley and roasted carrots among plates, arrange the meat on top, and spoon over the apple-mustard pan sauce.
