- 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
- 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
How to Make It
Preheat oven to 375°.
Rub pork with olive oil; sprinkle with salt and pepper, and set aside. Combine jam and soy sauce in a small bowl; set aside.
Heat a large ovenproof nonstick skillet over medium-high heat. Add pecans, and cook, tossing frequently, 35 minutes or until fragrant.
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°.
Remove pan from oven; transfer pork to plate. Cover loosely with foil, and let stand 5 minutes.
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.
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