Pork with Mushrooms and Barley

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Cook the barley as the label directs. Cover and set aside.
  2. 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.
  3. 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.
  4. 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.