Roasted Pork Tenderloin With Apricot-barley Pilaf

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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