Recipes and Cooking Garlic Pork with Kale and Walnut Barley 3.0 (2) Add your rating & review Our Garlic Pork with Kale and Walnut Barley recipe is a truly unique and delicious dish. By artfully combining the flavors from the pork tenderloin, dried thyme, bacon, walnuts, fresh kale and dried figs, you can create this one-of-a-kind, crowd-pleasing meal for your dinner table today! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 12, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Cook Time: 18 mins Roast Time: 25 mins Stand Time: 10 mins Total Time: 1 hrs 13 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 1 pound pork tenderloin 2 cloves garlic, minced ½ teaspoon dried thyme, crushed ¼ teaspoon salt ¼ teaspoon ground black pepper 3 strips lower-sodium less-fat bacon, chopped 3 cup torn, trimmed fresh kale ½ cup walnuts, coarsely chopped 1 cup reduced-sodium chicken broth ⅔ cup quick-cooking barley ¼ cup snipped dried figs 2 tablespoon cider vinegar Directions Preheat oven to 425°F. Trim fat from meat. In a small bowl combine garlic, thyme, salt, and pepper. Sprinkle on pork; rub in with your fingers. Place pork on a rack in a shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145°F. Remove pork from pan. Cover; let stand for 10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until it begins to brown. Add kale and walnuts. Cook for 4 to 6 minutes or until bacon is cooked through, walnuts are lightly toasted, and kale is tender. Remove kale mixture from the skillet and set aside. Add broth and barley to the same skillet. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender, adding figs for the last 1 minute of cooking. Drain, if necessary. Stir in kale mixture and vinegar. Slice pork and serve with barley mixture. Rate it Print Nutrition Facts (per serving) 371 Calories 13g Fat 32g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 371 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 76mg 25% Sodium 406mg 18% Total Carbohydrate 32g 12% Total Sugars 6g Protein 33g Vitamin C 61.4mg 307% Calcium 122mg 9% Iron 3.5mg 19% Potassium 860mg 18% Folate, total 38.1mcg Vitamin B-12 0.5mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.