Name: Pork with Mushrooms and Barley
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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

Courtesy of Food Network Magazine

On Tonight

Pork with Mushrooms and Barley

Categories:

Related Pages