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

Recipe by Health August 2010

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Jim Bathie

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
4 servings (serving size: 3 pieces pork and 1 cup pilaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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, 3–5 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 18–20 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.

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.

Source

The CarbLovers Diet

Nutrition Facts

400 calories; fat 9g; saturated fat 1.5g; mono fat 4g; poly fat 2g; protein 28g; carbohydrates 54g; fiber 7g; cholesterol 75mg; sodium 390mg.