Apple-Rosemary Pork and Barley
This exceptionally tasty dinner would look and taste great served with cooked whole green beans.
The Quick Take & Nutrition Info
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NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
cups apple juice
cup uncooked quick-cooking barley
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed
pork tenderloin (3/4 lb)
teaspoons canola or soybean oil
medium onion, chopped (1/2 cup)
clove garlic, finely chopped
cup apple jelly
large unpeeled red cooking apple, sliced (1 1/2 cups)
In 2-quart saucepan, heat apple juice to boiling. Stir in barley and 1 tablespoon of the rosemary; reduce heat to low. Cover; simmer 10 to 12 minutes or until liquid is absorbed and barley is tender.
Meanwhile, cut pork into 1/4-inch slices.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add pork, onion, garlic and remaining 1 tablespoon rosemary; cook about 5 minutes, stirring frequently, until pork is no longer pink in center.
Stir in apple jelly and apple slices; cook until hot. Serve over barley.
We calculated the nutrition of this recipe at the time it was created on
11/04/2013. NOTE: We do not include optional ingredients in our calculations.