PORK WITH MUSHROOMS AND BARLEY

Pork with Mushrooms and Barley image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 330 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 37 grams