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1
Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste.
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2
Heat the olive oil in a large ovenproof skillet over medium-high heat.
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3
Add the pork and cook, turning, until browned on all sides, about 6 minutes.
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4
Halve the apples and scoop out the cores.
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5
Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half.
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6
Sprinkle with half of the shallot and a pinch of salt.
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7
Add the apples to the skillet with the pork, cut-side up, and transfer to the oven.
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8
Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
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9
Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil.
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10
Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes.
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11
Add the parsley.
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12
Transfer the pork and apples to a cutting board.
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13
Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes.
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14
Stir in the remaining 1 tablespoon butter.
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15
Slice the pork and serve with the pan sauce, apples and barley.
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16
Per serving: Calories 474; Fat 14 g (Saturated 5 g); Cholesterol 103 mg; Sodium 318 mg; Carbohydrate 53 g; Fiber 10 g; Protein 35 g
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17
Photograph by Antonis Achilleos
