Pork with Mushrooms and Barley Recipe

Name: Pork with Mushrooms and Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Cook the barley as the label directs.
2
Cover and set aside.
3
Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl.
4
Add the pork, season with salt and pepper and toss to coat.
5
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.
6
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat.
7
Add the pork and cook, turning occasionally, until well browned, about 4 minutes.
8
Remove to a plate.
9
Wipe out the skillet and add the remaining 1 tablespoon vegetable oil.
10
Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper.
11
Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
12
Return the pork to the skillet and add the broth mixture.
13
Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes.
14
Serve with the barley; top with parsley.
15
Photographs by Charles Masters
16
Per serving: Calories 450; Fat 13 g (Saturated 3 g); Cholesterol 90 mg; Sodium 330 mg; Carbohydrate 48 g; Fiber 6 g; Protein 37 g

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pork with Mushrooms and Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork with Mushrooms and Barley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions