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
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
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.
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.
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