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Mustard and Sage Crusted Pork Loin With Warm Barley and Arugula Salad

Rated : 
 by 3 people
Makes: 4 servings Prep 5 mins Cook 25 mins View Nutrition Facts


  • 1 1/3 cups  pearl barley
  • 1/2 cup  panko bread crumbs
  • 1 tablespoon  chopped fresh sage
  • 3/4 teaspoon  salt
  • 1 pound  pork loin
  • 2 tablespoons  spicy mustard
  • Nonstick cooking spray
  • 2 tablespoons  balsamic vinegar
  • 2 teaspoons  olive oil
  • 3 tablespoons  chopped walnuts
  • 2 cups  loosely packed arugula
  • 1 Fuji apple, thinly sliced


1. Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and cook the barley according to package directions. Cool slightly.

2. On a baking sheet, combine the panko and sage and 1/2 teaspoon of the salt; mix well. Using a pastry brush, coat the pork with the mustard. Roll in the panko mixture. Coat a roasting pan with cooking spray and place pork in pan. Roast 25 minutes.

3. Add the vinegar and oil and remaining salt to the barley; toss. Fold in the walnuts, arugula and apple.

4. Remove pork from oven and let it rest 3 minutes. Slice into 1/2-inch medallions; serve with barley salad.

Mustard and Sage Crusted Pork Loin With Warm Barley and Arugula Salad
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