Prepare barley according to packet instructions.

Heat the grill to medium-high heat.

Brush the olive oil over both sides of fennel and pork. Season pork with dried mixed herbs and black pepper patting into the meat on both sides.

Grill the pork for 8 to 12 minutes, turning once. Cook until the meat reaches an internal temperature of 135°F for medium-rare. If you prefer medium-well, cook to 155°F internal temperature. Once cooked, set aside and slice.

Place sliced fennel on the grill and cook for 3 to 5 minutes each side until charred.

Place spinach on a serving plate. Toss with cooked barley. Top with sliced pork and fennel and drizzle with balsamic vinegar.