- 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 low-sodium soy sauce
- 1/4 cup pecans
- 1 celery stalk, finely chopped (about 1/3 cup)
- 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
- 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
- 2.9 g
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.