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Pork Barley Salad

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 Stand 10 mins
Pork Barley Salad
Ingredients
  • 5  cups  water
  • 1  cup  pearl barley
  • 1  cup  frozen sweet soybeans (edamame)
  • 1  recipe Dijon Vinaigrette
  • 1  medium  red sweet pepper, chopped (3/4 cup)
  • 1/3  cup  sliced green onions
  • 1/4  cup  chopped cornichons
  • 1/4  cup  snipped fresh parsley
  • 1  pork tenderloin (1 pound), trimmed
  • 1/4  teaspoon  black pepper
  • 6  cups  Bibb or Boston lettuce leaves
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

Yield: Makes about 1/2 cup.
Ingredients
  • 1/4  cup  white wine vinegar
  • 2  tablespoons  finely chopped red onion
  • 2  tablespoons  olive oil
  • 2  teaspoons  Dijon-style mustard
  • 2  clove  garlic, minced
  • 1/4  teaspoon  black pepper
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.

Nutrition Facts (Pork Barley Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 308,
  • Fat, total (g) 8,
  • chol. (mg) 49,
  • sat. fat (g) 1,
  • carb. (g) 34,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 4,
  • pro. (g) 24,
  • vit. A (IU) 2672,
  • vit. C (mg) 35,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 621,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 2,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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