Green Pork and Kale

​Ingredients Needed:​
20 oz pork tenderloin
6 oz Pearl Barley
1 medium onion
1 big bunch of fresh kale
1 jar Spanish Tapas Sauce -- Salsa Verde

pepper and sea salt (to taste)
1 tsp powdered vegetable broth

​*​*23 in (5 liters) Glass Bakeware Dish

Preparation:​
​In the bakeware dish slather the pork tenderloin from all sides with the tapas salsa verde sauce and then put into the oven at 375 F for about 35 min. While the pork is cooking, rinse the kale in cold water, cut off lower stems and shake out excess water. 
Put the pearl barley into a bowl, add the tsp of powdered vegetable broth and cover with boiling water. Mix well and let stand for 20 min so that it softens and soaks up the broth. Take the onion and cut into bigger slices. After 35 min take the dish from the oven and evenly add spoons of barley and the kale (ripped into chunky pieces) around it, then put the sliced onion on top.  Sprinkle with a bit of the broth from the barley bowl, then slide the dish back into the oven for another 20 to 25 minutes.
When the dish is ready to come out, put it on the stove, carefully turn over with a spoon to mix in the juices from the bottom of the dish, then let stand for three minutes and serve on colorful plates!