Pork Tenderloin with Barley Casserole (TNT)

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Pork Tenderloin with Barley Casserole (TNT)

Post by pstarkoski on Wed Jan 07, 2009 5:14 am

This recipe is great! I just love barley and all the veggies really make it pretty healthy!

Pork Tenderloin with Barley Casserole

Servings = 4 | Serving size =about 2 cups
This recipe can be multiplied by 2, 3.
This recipe keeps well. Reheat gently.

4 Tbsp light spread (like Promise Buttery Spread
Light or Smart Balance Light)
1 medium onion (diced)
1 large carrot (peeled and diced)
1 lb crimini mushrooms (sliced)
1/2 large red bell pepper (diced)
1 cup barley
1/2 tsp salt
1 Tbsp fresh sage (minced)
fresh ground black pepper (to taste)
1 lb pork tenderloin (cut into 1/2 inch cubes)
2 cups low-sodium chicken stock
1/2 cup water

Preheat the oven to 325°F.

Place the light spread in a large sauce pan or medium
Dutch oven over medium heat.

When the spread is melted add the onion and carrot.
Cook for about 5 minutes, stirring frequently, until
the onion is slightly soft.

Add the mushrooms and cook, tossing frequently, until
the mushrooms are lightly browned.

Add the red bell pepper, barley, salt, sage, pepper
and pork. Stir and add the chicken stock and water.

Stir and cover the pot and then place in the oven.
Check about every 14 minutes to make sure that there
is enough liquid. Add water 1/4 cup at a time as
needed. Total cooking time will be about 45 - 60
minutes, or until the barley is tender but not gummy
Recipe source: love2collectrecipes yahoo group, submitted by Tamara


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