Roasted Pork Tenderloin with Apricot-Barley Pilaf

Roasted Pork Tenderloin with Apricot-Barley Pilaf
Photo by Jim Bathie

Ingredients

  • 3 cups quick cooked barley, cooked
  • 1 carrot, peeled and finely chopped (about 1/3 cup)
  • 2 tablespoons apricot jam
  • 1 pound pork tenderloin, trimmed of visible fat
  • 1 teaspoon olive oil
  • ¼ cup pecans
  • ¾ cup water
  • + 7 more ingredients
    • ½ cup dried apricot halves, chopped
    • ¼ cup chopped fresh parsley
    • 1 tablespoon low-sodium soy sauce
    • freshly ground black pepper
    • 1 celery stalk, finely chopped (about 1/3 cup)
    • ¼ cup finely chopped onion
    • ¼ teaspoon salt

1. Preheat oven to 375°. 2. Rub pork with olive oil, salt, and pepper to taste; set aside. Combine jam and soy sauce in a small bowl; set aside. 3. Heat a large heatproof nonstick skillet over medium-high heat. Add pecans and cook, tossing frequently, 3 to 5 minutes until fragrant. Transfer peca...

View full recipe at My Recipes

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