Pork with Mushrooms and Barley

Total Time:
35 min
20 min
15 min

4 servings

  • 1 cup quick-cooking barley
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons packed light brown sugar
  • 1 large pork tenderloin (about 1 1/4 pounds), trimmed and cut into 3/4-inch chunks
  • Kosher salt and freshly ground pepper
  • 1 cup low-sodium chicken broth
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 8 ounces cremini mushrooms, sliced
  • 2 leeks (white and light green parts only), chopped
  • 3 carrots, chopped
  • Chopped fresh parsley, for topping
  • Cook the barley as the label directs. Cover and set aside.

  • Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.

  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.

  • Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.

  • Photographs by Charles Masters

  • Per serving: Calories 450; Fat 13 g (Saturated 3 g); Cholesterol 90 mg; Sodium 330 mg; Carbohydrate 48 g; Fiber 6 g; Protein 37 g

Wellness Tip: Eat your carrots! They're a good source of vitamins A and K.

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