1 carrot, peeled and finely chopped (about 1/3 cup)
1/4 cup finely chopped onion
3/4 cup water
3 cups quick cooked barley, cooked
1/2 cup dried apricot halves, chopped
1/4 cup chopped fresh parsley
How to Make It
Preheat oven to 375 degrees.
Rub pork with olive oil, salt, and pepper to taste; set aside. Combine jam and soy sauce in a small bowl; set aside.
Heat a large heatproof nonstick skillet over medium-high heat. Add pecans and cook, tossing frequently, 3 to 5 minutes until fragrant. Transfer pecans to a plate; cool. Coarsely chop pecans, and set aside.
Return pan to heat, and add pork. Cook 5 minutes, turning every minute or 2 to brown evenly on all sides. To the pan, add jam mixture, celery, carrot, and onion; 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 degrees for 18 to 20 minutes or until a meat thermometer registers 160 degrees.
Remove pan from oven; transfer pork to plate. Cover loosely with foil and let rest 5 minutes.
While pork bakes, stir barley, apricots, and 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 on top of barley pilaf.
This was really good! Instead of adding the chopped apricots at the end, I added them with the vegetables and the meat and baked it in the oven. I put the lid on the last 10 minutes because it looked like the sauce was cooking away. I didn't mix the vegetable mixture with the barley like called for. I put the barley on a plate with the sauce and a piece of the pork tenderloin on top and sprinkled the pecans on it. With doing the vegetables in my food processor, this is actually an easy recipe. This is a keeper!
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