Pork Barley Salad

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4.0 by 2 people

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  • Makes: 6 servings
  • Serving Size: 2 ounces pork, 3/4 cup barley mixture, and 1 cup lettuce each
  • Prep: 30 mins
  • Cook: 45 mins to 50 mins
  • Grill: 30 mins to 35 mins

Pork Barley Salad

Directions

  1. In a large saucepan bring the water to boiling over high heat. Stir in barley; reduce heat. Cover and simmer for 45 to 50 minutes or just until barley is tender, adding edamame for the last 10 minutes of cooking; drain. Place barley and edamame in a large bowl. Pour Dijon Vinaigrette over warm barley mixture; toss to coat.
  2. Add the sweet pepper, green onions, cornichons, and parsley to barley mixture; mix well. Set aside.
  3. Sprinkle pork tenderloin with the black pepper. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place meat on grill rack over pan. Cover; grill for 30 to 35 minutes or until a meat thermometer registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed.)
  4. Transfer pork to a cutting board. Cover with foil; let stand for 10 minutes. Cut into 1/4-inch thick slices; cut slices into strips. Add pork to barley mixture; stir to combine. Arrange lettuce on six serving plates; spoon warm salad over lettuce.

Dijon Vinaigrette

Directions

  1. In a screw-top jar combine vinegar, red onion, olive oil, mustard, garlic, and black pepper. Cover and shake well. Makes about 1/2 cup.
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Nutrition Facts (Pork Barley Salad)

  • Per serving:
  • 308 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 49 mg chol.,
  • 130 mg sodium,
  • 34 g carb.,
  • 8 g fiber,
  • 4 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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