Roasted Pork Tenderloin with Apricot-Barley Pilaf

Jim Bathie
Tossing the barley into the pan after the pork is done roasting means that this dish doesn't waste a drop of flavor, and you'll have fewer dishes to wash afterward, too. Resistant Starch: 2.9g
4 servings (serving size: 3 pieces pork and 1 cup pilaf)


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1 pound pork tenderloin, trimmed of visible fat
1 teaspoon olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons apricot jam
1 tablespoon less-sodium soy sauce
1/4 cup pecans, coarsely chopped
1 celery stalk, finely chopped (about 1/3 cup)
1 carrot, peeled and diced (about 1/3 cup)
1/4 cup finely chopped onion
3/4 cup water
3 cups quick-cooking barley, cooked
1/2 cup dried apricot halves, chopped
1/4 cup chopped fresh parsley


Prep: 10 Minutes
Cook: 30 Minutes
Total: 40 Minutes

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, 3–5 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 18–20 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.

Created date

March 2011

Nutritional Information

Calories 400
Fat 9 g
Satfat 1.5 g
Monofat 4 g
Polyfat 2 g
Protein 28 g
Carbohydrate 54 g
Fiber 7 g
Cholesterol 75 mg
Sodium 390 mg