Roasted Pork Tenderloin with Apricot-Barley Pilaf |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 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 |
Directions:
1. Preheat oven to 375°.
2. Rub pork with olive oil; sprinkle with salt and pepper, and set aside. Combine jam and soy sauce in a small bowl; set aside.
3. Heat a large ovenproof nonstick skillet over medium-high heat. Add pecans, and cook, tossing frequently, 35 minutes or until fragrant.
4. 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 1820 minutes or until a meat thermometer inserted into pork registers 160°.
5. Remove pan from oven; transfer pork to plate. Cover loosely with foil, and let stand 5 minutes.
6. 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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