In a pot over medium heat, sweat shallots in butter for a few minutes.
Stir in barley.
Add half of the stock, cover and cook over low heat.
When the liquid is fully absorbed, add remaining stock 1/4-cupful at a time, letting it absorb before adding the next 1/4 cup, and continue cooking.
After 20 minutes simmering, stir in oregano and Parmesan and season.
Pan-fry tenderloins in oil over medium heat for about 4 minutes. Turn them over, cover and cook some 8 minutes. Remove string.
Cut into thick slices and transfer to warm plates. Serve with risotto.
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