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Ingredients

• 1 1-pound  pork tenderloin
• 2 cloves  garlic, minced
• 2 tablespoons  snipped fresh sage or 2 tsp. dried sage, crushed
• 6 ounces  boiling onions, peeled and halved
• 2 medium  red and/or yellow sweet peppers, cut into bite-size pieces
• 1 29-ounce can  pear halves in light syrup
• 1/4 cup  balsamic vinegar
• 1 cup  quick-cooking barley
• 2 teaspoons  snipped fresh sage or 1/2 tsp. dried sage, crushed
• 1/2 teaspoon  salt

Description

Stuffed Pork And Barley Make For A Satisfying Dinner That's Low In Fat And High In Fiber.

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