Roasted Pork Tenderloin With Apricot-Barley Pilaf Recipe

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 low-sodium soy sauce; 1/4 cup pecans; 1 celery stalk, finely chopped (about 1/3 cup); 1 carrot, peeled and finely chopped (about 1/3 cup); 1/4 cup finely chopped onion; 3/4 cup water; 3 cups quick cooked 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 low-sodium soy sauce
1/4 cup pecans
1 celery stalk, finely chopped (about 1/3 cup)
1 carrot, peeled and finely chopped (about 1/3 cup)
1/4 cup finely chopped onion
3/4 cup water
3 cups quick cooked barley, cooked
1/2 cup dried apricot halves, chopped
1/4 cup chopped fresh parsley

1
Preheat oven to 375 degrees.
2
Rub pork with olive oil, salt, and pepper to taste; set aside. Combine jam and soy sauce in a small bowl; set aside.
3
Heat a large heatproof nonstick skillet over medium-high heat. Add pecans and cook, tossing frequently, 3 to 5 minutes until fragrant. Transfer pecans to a plate; cool. Coarsely chop pecans, and set aside.
4
Return pan to heat, and add pork. Cook 5 minutes, turning every minute or 2 to brown evenly on all sides. To the pan, add jam mixture, celery, carrot, and onion; 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 375 degrees for 18 to 20 minutes or until a meat thermometer registers 160 degrees.
5
Remove pan from oven; transfer pork to plate. Cover loosely with foil and let rest 5 minutes.
6
While pork bakes, stir barley, apricots, and 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 on top of barley pilaf.

360

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 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.

Roasted Pork Tenderloin With Apricot-Barley Pilaf

How did you like this recipe?

Frequently Asked Questions