Roasted Pork Tenderloin With Apricot-Barley Pilaf

Name: Roasted Pork Tenderloin With Apricot-Barley Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin, trimmed of visible fat; 1 teaspoon olive oil; 1/4 teaspoon salt; Freshly ground black pepper; 2 tablespoons apricot jam; 1 tablespoon less-sodium soy sauce; 1/4 cup pecans, coarsely chopped; 1 celery stalk, finely chopped (about 1/3 cup); 1 carrot, peeled and diced (about 1/3 cup); 1/4 cup finely chopped onion; 3/4 cup water; 3 cups quick-cooking barley, cooked; 1/2 cup dried apricot halves, chopped; 1/4 cup chopped fresh parsley

Servings: persons

1 pound pork tenderloin, trimmed of visible fat
1 teaspoon olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons apricot jam
1 tablespoon less-sodium soy sauce
1/4 cup pecans, coarsely chopped
1 celery stalk, finely chopped (about 1/3 cup)
1 carrot, peeled and diced (about 1/3 cup)
1/4 cup finely chopped onion
3/4 cup water
3 cups quick-cooking barley, cooked
1/2 cup dried apricot halves, chopped
1/4 cup chopped fresh parsley

1
Preheat oven to 375u00b0.
2
Rub pork with olive oil; sprinkle with salt and pepper, and set aside. Combine jam and soy sauce in a small bowl; set aside.
3
Heat a large ovenproof nonstick skillet over medium-high heat. Add pecans, and cook, tossing frequently, 35 minutes or until fragrant.
4
Return pan to heat, and add pork. Cook 5 minutes, turning every minute or two to brown evenly on all sides. Add jam mixture, celery, carrot, and onion to pan; stir until jam melts and vegetables and pork are evenly coated with sauce. Stir in 3/4 cup water. Place pan in oven, and bake at 375u00b0 for 1820 minutes or until a meat thermometer inserted into pork registers 160u00b0.
5
Remove pan from oven; transfer pork to plate. Cover loosely with foil, and let stand 5 minutes.
6
Stir barley, apricots, and toasted pecans into vegetable mixture. (Remember the handle of the pan will be very hot!) Stir in parsley. Carefully slice pork into 12 equal pieces. Serve 3 slices pork on top of barley pilaf.
7
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8
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360

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 1 pound pork tenderloin, trimmed of visible fat, 1 teaspoon olive oil, 1/4 teaspoon salt, Freshly ground black pepper, and more.

Yes, Roasted Pork Tenderloin With Apricot-Barley Pilaf falls under the Meat & Poultry 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!