Apple-Rosemary Pork and Barley

 

1 1/2

cups apple juice

3/4

cup uncooked quick-cooking barley

2

tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed

3/4-pound pork tenderloin

2

teaspoons canola or soybean oil

1

medium onion, chopped (1/2 cup)

1

clove garlic, finely chopped

1/4

cup apple jelly

1

large unpeeled red cooking apple, sliced (1 1/2 cups)

• 1 Heat apple juice to boiling in 2-quart saucepan. Stir in barley and 1 tablespoon of the rosemary; reduce heat to low. Cover and simmer 10 to 12 minutes until liquid is absorbed and barley is tender.
• 2 While barley is cooking, cut pork into 1/4-inch slices.
• 3 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork, onion, garlic and remaining 1 tablespoon rosemary in hot oil about 5 minutes, stirring frequently, until pork is no longer pink in center. Stir in apple jelly and apple slices; cook until hot. Serve over barley.