Pork with Butternut Squash Barley Risotto
cup regular barley
32 ounce container vegetable stock or broth
small butternut squash, peeled, seeded, and cut into cubes (2 cups)
cup snipped fresh basil
tablespoon snipped fresh oregano and/or thyme
cloves garlic, peeled
teaspoon freshly ground black pepper
teaspoons olive oil
ounces pork tenderloin
Snipped fresh basil, oregano, and/or thyme
- Heat a 10-inch skillet over medium heat. Add barley; cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to boiling. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until squash and barley are tender and most of the liquid is absorbed (mixture should still appear creamy). Remove from heat. Stir in basil and oregano.
- Meanwhile, place garlic, salt, and pepper on a cutting board. Using the flat side of a large knife, smash garlic. Drag the flat side of the knife across the garlic in one direction then the opposite direction until a smooth paste forms. Place paste in a small bowl with 1 tsp. of the oil; set aside. Slice pork to 1/4 to 1/2-inch thick; flatten slices with the palm of your hand. Rub garlic mixture over pork slices.
- In a 12-inch skillet heat remaining 1 tsp. oil over medium-high heat. Add pork; cook 1 to 2 minutes per side or until browned. Serve pork with barley mixture. Sprinkle with additional fresh herbs.
Nutrition Facts(Pork with Butternut Squash Barley Risotto )
- Per serving:
- 253 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 55 mg chol.,
- 960 mg sodium,
- 32 g carb.,
- 4 g fiber,
- 4 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet