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Bowl of smashed carrot salad with pearl barley, feta, herbs and sliced honey mustard pork tenderloin on top.

Smashed Carrot Salad with Honey Mustard Pork

Sarah
If you’re looking for a dinner that feels fresh and filling , this Smashed Carrot Salad with Honey Mustard Pork is such a good one to make. The carrots get roasted until caramelised and crispy around the edges, then tossed through pearl barley, feta, herbs and crunchy almonds with a tangy honey mustard dressing. Topped with juicy slices of pork tenderloin, it’s the kind of meal that feels wholesome but still full of flavour and texture.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Salad
Cuisine Australian
Servings 4
Calories 565 kcal

Ingredients
  

Pork

  • 500 g pork tenderloin
  • 1 tablespoon dijon mustard
  • 1 tbsp honey
  • 2 cloves garlic
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon salt kosher/fine sea salt

Salad

  • 3 carrots cut into 1 inch pieces
  • 1 cup pearl barley
  • 1 lebanese cucumber deseeded and finely diced
  • 100 g feta crumbled
  • ⅓ cup parsley finely chopped
  • ⅓ cup toasted almonds roughly chopped
  • 2 shallots finely dinced

Salad Dressing

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 2 tablespoon olive oil extra virgin
  • 1 teaspoon thyme dried
  • squeeze of lemon

Instructions
 

  • Marinate the pork by mixing together the mustard, honey, garlic, olive oil and salt in a small bowl and rubbing into the pork. Allow to marinate for at least a couple hours, or up to overnight. Leave to the side and bring to room temp for 30 minutes before it's time to cook.
  • Preheat oven to 220C. Boil the carrots in salted water for about 15 minutes, until soft. Strain, lay out on a baking tray and use the bottom of a glass to smash into flat pieces. (refer to video if needed). Drizzle with olive oil, season with salt and roast in the oven for 25 - 30 minutes until nice and crisp around the edges.
  • Add the pearl barley to a lot of salted water and boil for 30 - 40 minutes until soft. Strain and leave aside.
  • To cook the pork, preheat a BBQ grill to high heat then place the pork on the hot grill, rotate and brown on all sides, brushing any marinade left all over the pork as it cooks. Once browned on all sides (this will take 5 or so minutes), turn the flame down to medium heat and close the BBQ lid. Allow the pork to cook through, about 15 - 20 minutes, or until internal temp reaches 63C. Alternatively you can sear in the pan and then finish cooking in the oven.
  • Let the pork rest for 10 minutes before slicing into 1cm slices.
  • Add the cooled pearl barely, roasted smashed carrots, cucumber, parsley, shallot, feta and almonds to a large salad bowl or mixing bowl. Mix together the dressing ingredients and pour over the salad and toss to combine.
  • Serve salad with sliced pork over the top, top with some extra salt flakes, chilli flakes (optional), a squeeze of lemon and a drizzle of olive oil.

Nutrition

Calories: 565kcalCarbohydrates: 59gProtein: 36gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 104mgSodium: 1057mgPotassium: 999mgFiber: 10gSugar: 14gVitamin A: 8292IUVitamin C: 14mgCalcium: 194mgIron: 4mg
Keyword Honey Mustard Pork, smashed carrot salad
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