Tossing the barley into the pan after your pork is done roasting means that this dish doesn�t waste a drop of flavor � and you�ll have fewer dishes to wash afterward, too.


Recipe Summary test

10 mins
10 mins
20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees.

  • Rub pork with olive oil, salt, and pepper to taste; set aside. Combine jam and soy sauce in a small bowl; set aside.

  • 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.

  • 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.

  • Remove pan from oven; transfer pork to plate. Cover loosely with foil and let rest 5 minutes.

  • 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.


CarbLovers Diet Cookbook

Nutrition Facts

400 calories; fat 9g; saturated fat 1.5g; mono fat 4g; poly fat 2g; protein 28g; carbohydrates 54g; fiber 7g; cholesterol 75mg; sodium 390mg; resistant starch 2.9g.