Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Yield
4 servings (serving size: 3 pieces pork and 1 cup pilaf)
Jim Bathie

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

Heat a large ovenproof nonstick skillet over medium-high heat. Add pecans, and cook, tossing frequently, 3–5 minutes or until fragrant.

Step 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°.

Step 5

Remove pan from oven; transfer pork to plate. Cover loosely with foil, and let stand 5 minutes.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

The CarbLovers Diet

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