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.

No additional tips available.

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

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.

Pork with Mushrooms and Barley

How did you like this recipe?

Frequently Asked Questions