Pork tenderloin+blue cheese sauce+sun-dried tomatoes, pine nuts and cheddar barlotto

For two – lunch & dinner

200 g barley (soaked, washed & strained)
200 ml chicken broth & 200 ml vegetable broth (whatever, can add water in which is shortly boiled garlic and thyme).
1 red onion (finely chopped)
around 50 g (handfull) roasted pine nuts
around 100 g sun-dried tomatoes (chopped)
2-3 cloves chopped garlic
100 g grated cheddar
salt and pepper
fresh cracked black pepper
olive oil

reduced balsamic vinegar (how: boil balsamic vinegar until reduces and becomes syrupy)

In a heavy bottom pot sauté the onion until golden in a little olive oil. Add chopped garlic and cook until you feel the smell of garlic. Add the barley and toast 4-5 minutes. Add a few ladles of broth at a time and let completely absorb before adding more to the barley.  Continue this process until barley is cooked (15-20 minutes). Add sun-dried tomatoes and pine nuts. Adjust the seasoning. Add the grated cheese and butter. Mix all the ingredients well.

Serve with a few drizzles of reduced balsamic and olive oil.

Blue cheese sauce
Mix 100 g blue cheese in hot béchamel sauce.

Pan seared pork tenderloin.

Assembly, serve and enjoy!

The kitchen after:

difficulty level cooking: It looked easy from living room, this masterpiece was produced by my husband
difficulty level washing dishes: HELL! everything was dirty, dishes, the floor, the kitchen cabinets…but it was worth it 

Washing dishes is a big deal in our kitchen. No dishwasher, and no hot/warm/lukewarm water from the kitchen pipe. And thats not all – I’ve lost that stupid bet. Now I have to wash dishes by myself throughout February. Not only that this February have 29 days, I was stubborn enough to say: Yes! to another bet with my husband. I’ve lost a bet, and won washing dishes in February 2013. Lucky girl. Grrrrrrrrr!

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