1. Preheat oven to 375°.
2. Rub pork with olive oil; sprinkle with salt and pepper, and set aside. Combine jam and soy sauce in a small bowl; set aside.
3. Heat a large ovenproof nonstick skillet over medium-high heat. Add pecans, and cook, tossing frequently, 35 minutes or until fragrant.
4. Return pan to heat, and add pork. Cook 5 minutes, turning every minute or two to brown evenly on all sides. Add jam mixture, celery, carrot, and onion to pan; stir until jam melts and vegetables and pork are evenly coated with sauce. Stir in 3/4 cup water. Place pan in oven, and bake at 375° for 1820 minutes or until a meat thermometer inserted into pork registers 160°.
5. Remove pan from oven; transfer pork to plate. Cover loosely with foil, and let stand 5 minutes.
6. Stir barley, apricots, and toasted pecans into vegetable mixture. (Remember the handle of the pan will be very hot!) Stir in parsley. Carefully slice pork into 12 equal pieces. Serve 3 slices pork on top of barley pilaf.