Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this delicious pork and barley dinner flavored with apple and herbs - a wonderful skillet meal!
cups apple juice
cup uncooked quick-cooking barley
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed
3/4-pound pork tenderloin
teaspoons canola or soybean oil
medium onion, chopped (1/2 cup)
clove garlic, finely chopped
cup apple jelly
large unpeeled red cooking apple, sliced (1 1/2 cups)
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.
While barley is cooking, cut pork into 1/4-inch slices.
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.
You can get quite an assortment of phytochemicals, which are naturally occurring plant chemicals, by eating the whole food including the peel. It’s also important to eat a variety of different foods, especially grains, fruits and vegetables.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.