Some times I even impress my own damn self. I did this with a 2 lb pork loin but you could easily use just the tenderloin. The marinade is spicy and tart while the pearl barley cooked in vegetable stock is creamy and wonderfully al dente. The wilted kale finishes off this dish perfectly with hearty, slightly bitter green super food. Low fat, high in fiber and antioxidants.
Marinade a 16 oz lean pork loin in 1 cup of Seville Orange concentrate and 4 tablespoons of Aji Panca Paste. Mix the juice and paste in a 1 gallon freezer bag and dunk the loin, close the bag, roll it over several times to coat the meat and set it in the fridge for minimum 4 hours. 
Remove the marinated loin from the bag, keep the liquid in reserve and cut it down the center lengthwise to create two smaller loins. Pre heat oven to 375. Heat a heavy skillet or sauce pan to hot, add 3T extra virgin olive oil and sear the loin on all sides until slightly browned. Leave the skillet – you’ll use this later to wilt the kale. Remove loins to a pan with a rack. Place in the oven to bake for roughly 1 hour. After 20 minutes, lower the oven temp to 350. Marinate the loins about every 10 minutes with reserved orange/pepper marinade.
Depending on how many you’re serving – the barley cooking ratio is 3 to 1. I used Bob’s Red Mill Pearl Barley for this. 1 part barley to 3 parts organic vegetable or chicken stock. Bring to a boil and reduce heat to simmer, cover and cook for 50-60 minutes, stirring occasionally just as you would cook rice.
Check your pork loin after about 40 minutes. Using a meat thermometer stuck into the center of the loin, you want the internal temp to be about 160-165. This is done white – not pink, but the perfect temp to keep the loin from drying. The top of the loin will develop a nice crust as it roasts. Once the internal temp reaches 160, reduce oven temp to 200 and tent some foil over the meat.
Re heat the skillet used to sear the loin. Once the oil and is hot add cleaned, de stemmed and chopped kale (or swiss chard if you choose) to the pan and stir, toss and turn until the greens are thoroughly coated and wilting. Salt to taste, cover and remove from heat. This step will only take about 5 minutes and the volume of greens reduces significantly as they wilt so plan accordingly.
By this time, your barley should be be done. Remove the loin from the oven and let it rest. Plate the barley and slice 2-3 slices of the loin, place them over the barley and serve the greens on the sides.
Enjoy!
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