Roasted Pork Tenderloin with Apricot-Barley Pilaf

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, 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.

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