25gm Diced chorizo
1/2 tsp Chopped garlic
¼ Roasted red, green and yellow peppers
25gm Sunblushed tomatoes
Deep fried basil leaves
Place season the pork and lightly oil.
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
Take out of the pan and allow to rest.
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
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
For the garnish fry the chorizo, roasted pepper wedges, sunblushed tomatoes with the garlic until the oil starts to come out