Sliced Pork Loin on Rolled Barley Cream

Place the rolled barley in a closed steamer bowl, salt lightly and pour water and white wine over it. Now steam at 100 °C for 15 minutes (1). Heat olive oil in a pan and sauté shallots and bacon until translucent. Add the steamed rolled barley, fill up with cream and boil down until creamy. Steam the pork tenderloin in a perforated dish for 10 minutes (2). Steam the potato, cabbage and carrot cubes at 100 °C for 5 minutes, the leek cubes for only 2 minutes. Mix into the rolled barley. Season with salt and pepper. Arrange in deep plates, cut the pork tenderloin into 1 cm pieces and place on the rolled barley cream.

Preparation Tip:

Stir 1 tablespoon of whipped cream into the rolled barley cream, if desired, to make it a little creamier. Sprinkle with fresh lovage.SteamerSetting (1) Cooking universal 100 °C Cooking time 15 min. + 5 min.(2) Cooking meat 100 °C

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