Best Apple Rosemary Pork And Barley Recipes

APPLE-ROSEMARY PORK AND BARLEY

Apple-Rosemary Pork and Barley image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this delicious pork and barley dinner flavored with apple and herbs - a wonderful skillet meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

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:

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.
While barley is cooking, cut pork into 1/4-inch slices.
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.

Nutrition Facts : Calories 400, Carbohydrate 63 g, Cholesterol 55 mg, Fat 1, Fiber 8 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 26 g, TransFat 0 g

APPLE-ROSEMARY PORK AND BARLEY

Apple-Rosemary Pork and Barley image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this delicious pork and barley dinner flavored with apple and herbs - a wonderful skillet meal!

Provided by @MakeItYours

Number Of Ingredients 9

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:

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.
While barley is cooking, cut pork into 1/4-inch slices.
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.