Cider Pork and Grape Barley Salad
Seared pork, chewy barley, crisp grapes, and cider dressing make a hearty side salad with sweet-savory balance.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (142 reviews)
INSPIRED BY
Inspired by autumn grain salads, cider-glazed pork suppers, and the crisp sweetness of grapes at harvest time.
Story
Casey reaches for this when a side dish needs to do more than fill space. The barley is chewy, the grapes stay bright, and the cider pork brings just enough savory heft. It works beside roast chicken, but it can also carry a quiet lunch on its own.
By Casey
Ingredients
- 1 cup quick-cooking pearled barley
- 2 cups low-sodium chicken broth
- 12 ounces pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1/3 cup apple cider
- 1 cup seedless red grapes, halved
- 2 celery ribs, thinly sliced
- 1/4 cup chopped toasted pecans
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra-virgin olive oil
Instructions
- Simmer the barley in the broth for 15 minutes until tender, then drain any excess liquid.
- Whisk the Dijon, cider vinegar, olive oil, 1/4 teaspoon salt, and black pepper in a small bowl.
- Season the pork with salt and pepper, then sear it in the olive oil for 3 minutes per side until browned and cooked through.
- Pour the cider into the skillet and turn the pork for 1 minute until glossy, then rest it for 5 minutes before slicing.
- Toss the warm barley with the grapes, celery, pecans, and dressing.
- Top the barley salad with the sliced cider pork and serve warm or at room temperature.
Chef Tips
- Use a firm grape variety so the fruit stays crisp against the warm barley.
- Rest the pork before slicing so its juices stay in the meat.
- Make the barley and dressing up to one day ahead, then add the grapes before serving.
- Swap pecans for toasted sunflower seeds if you want a nut-free finish.
Cook's Notes
- **Barley:** Drain it well so the dressing stays lively.
- **Pork:** Sear in a single layer for better browning.
- **Serving:** This salad is good warm, cool, or anywhere in between.