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
Recipe by Health August 2010
Gallery
Credit:
Jim Bathie
Recipe Summary
Ingredients
Directions
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
Per Serving:
400 calories; fat 9g; saturated fat 1.5g; mono fat 4g; poly fat 2g; protein 28g; carbohydrates 54g; fiber 7g; cholesterol 75mg; sodium 390mg.