Ingredients
- 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 less-sodium soy sauce
- 1/4 cup pecans, coarsely chopped
- 1 celery stalk, finely chopped (about 1/3 cup)
- 1 carrot, peeled and diced (about 1/3 cup)
- 1/4 cup finely chopped onion
- 3/4 cup water
- 3 cups quick-cooking barley, cooked
- 1/2 cup dried apricot halves, chopped
- 1/4 cup chopped fresh parsley
Description
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
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