Pork Fillet with Prunes, Mustard and Barley

I really enjoyed this dish but I wasn't that keen on the prunes. I think they either need chopping up a bit or removing from the dish. It would have worked well without them. I used cavolo nero for the greens which were delicious.

Pork Tenderloin with Prunes, Mustard and Barley (from Amazing Grains by Ghillie James)
(Serves 2-3)

1 tbsp oil
1 small onion, chopped
1 garlic clove, crushed
100g barley
650ml chicken or veg stock
15 pitted prunes
100ml white wine
400g pork tenderloin, cut into slices
200g kale or greens, thickly shredded
2 tsp dijon mustard
3 tbsp creme fraiche
salt and pepper

Bring the stock to the boil and cook the barley according to packet instructions.

Meanwhile, soak the prunes in the wine for 30 mins.

Season the pork slices with salt and pepper. Heat the oil in a frying pan over a high heat, brown the pork on both sides. Remove to a dish and add the onion and garlic, fry for a few mins until soft and translucent.

Add the kale or greens and fry adding a splash of water. After a couple of mins add the prunes and wine. Reduce for 30 secs and then stir in the mustard and creme fraiche and add the pork back to the pan. Taste for seasoning, then remove the pork from the pan.

Add the cooked barley to the sauce and stir together. Divide the barley mixture between 2 plates and then top with the pork.