Preheat the oven to 140°C top/bottom heat. Cut the leek into fine rings, finely chop the onion and garlic. Heat the butter in a pan, sauté the onion until translucent, add the garlic, leek and pearl barley and sauté briefly. Deglaze with white wine, pour in the soup, cover and simmer for approx. 30 minutes. Cut the pork fillet into 8 medallions and fry for 2 minutes on each side, season with salt and pepper and keep warm in the oven on a plate covered with aluminium foil.
Finely chop the parsley leaves. Stir the parmesan into the pearl barley risotto, setting some aside for garnish. Fold in the cream and parsley, season the risotto with salt and pepper.