Apple-Rosemary Pork and Barley

  • Prep 15 min
  • Total 35 min
  • Servings 4

Ingredients

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)

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
50mg
2%
Potassium
630mg
18%
Total Carbohydrate
63g
21%
Dietary Fiber
8g
31%
Sugars
26g
Protein
23g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
15%
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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