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Jim Bathie Photo by: Jim Bathie

Roasted Pork Tenderloin with Apricot-Barley Pilaf

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

Health AUGUST 2010

  • Yield: 4 servings (serving size: 3 pieces pork and 1 cup pilaf)
  • Cook time:30 Minutes
  • Prep time:10 Minutes
  • Total:40 Minutes

Ingredients

  • 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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2g
  • Protein: 28g
  • Carbohydrate: 54g
  • Fiber: 7g
  • Cholesterol: 75mg
  • Sodium: 390mg
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Roasted Pork Tenderloin with Apricot-Barley Pilaf recipe

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