| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup quick-cooking barley
- 4 teaspoons Worcestershire sauce
- 4 teaspoons packed light brown sugar
- 1 large pork tenderloin (about 1 1/4 pounds), trimmed and cut into 3/4-inch chunks
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, sliced
- 2 leeks (white and light green parts only), chopped
- 3 carrots, chopped
- Chopped fresh parsley, for topping
Instructions
- Cook the barley as the label directs. Cover and set aside.
- Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
- Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.
Nutrition Facts
| Calories | 450 |
| Total Fat | 13 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 90 milligrams |
| Sodium | 330 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 6 grams |
| Protein | 37 grams |
Reviews
The pork, vegetable, and sauce mix is a very nice flavor. Any kind of grain or rice can be used as a pairing. I cook a batch of the pork mix, freeze individual servings, and use them for lunches (the cafeteria at work is awful!). Once thawed, the serving can be re-heated in the microwave and poured over the grain or rice (which I also prep and freeze in individual servings for nuking). Can’t understand why there aren’t more reviews.
Nice & easy weeknight meal; I substituted farro for the barley.
This was delicious! I used thin sliced pork chops instead of tenderloin (cheaper), but I’m sure both ways would be fantastic. The sauce is hearty and comforting; almost like a salisbury steak. Instead of barley, I served it with Israeli couscous and roasted broccoli. Definitely a keeper!