| Hi... This recipe is great! I just love barley and all the veggies really make it pretty healthy! Enjoy! hugs, peg 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 |
Pork Tenderloin with Barley Casserole (TNT)
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