Pork with Pears and Barley

Stuffed pork and barley make for a satisfying dinner that's low in fat and high in fiber.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 10 mins
  • Roast: 35 mins 425°F

Pork with Pears and Barley

Directions

  1. Preheat oven to 425 degree F. Starting on a long side, split tenderloin horizontally, almost to opposite side. Coat cut sides with garlic and the 2 tablespoons fresh or 2 teaspoons dried sage. Fold cut sides together; place meat in a 13x9x2-inch baking pan. Place onions around the meat. Layer the sweet peppers on top of the onions.
  2. Drain pears, reserving syrup. Slice pears; add to vegetables in pan. Pour vinegar over all. Roast, uncovered, about 35 minutes or until an instant-read thermometer registers 160 degree F.
  3. Meanwhile, add water to reserved syrup to equal 2 cups. In a medium saucepan combine syrup mixture, barley, the 2 teaspoon fresh or 1/2 teaspoon dried sage, and salt. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender and most of the liquid is absorbed. Spread barley on a serving platter. Slice meat; arrange on barley. Using a slotted spoon, transfer vegetables and pears to platter around meat. Serve with pan juices. Makes 4 to 6 servings.
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Nutrition Facts (Pork with Pears and Barley)

  • Per serving:
  • 431 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 73 mg chol. ,
  • 354 mg sodium ,
  • 72 g carb. ,
  • 9 g fiber ,
  • 31 g sugar ,
  • 29 g pro.
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