Pork Tenderloin with Barley Casserole



Serving size

about 2 cups
60 Minutes

This recipe can easily be multiplied and keeps well. Reheat gently.

Pork Tenderloin with Barley Casserole


4 tsp.. Unsalted butter
1 medium White onions (diced)
8 ounces Carrots, raw (peeled and diced)
1 lb Crimini mushrooms (sliced)
1/2 Large Red bell peppers (diced)
1 cup Barley, pearled, raw
1/2 tsp. Salt
1 Tbsp. Fresh sage (minced)
1 to taste Black pepper
1 pound Pork tenderloin (cut into 1/2 inch cubes)
1 cups No salt added vegetable stock (or no salt added chicken stock)
1/2 cup Water


Preheat the oven to 325°F.

Place the butter in a large sauce pan or medium Dutch oven over medium heat.

When the butter is melted add the onion and carrot.

Cook for about 5 minutes, stirring frequently, until the onion is slightly soft.

Add the mushrooms and cook, tossing frequently, until the mushrooms are lightly browned.

Add the red bell pepper, barley, salt, sage, pepper and pork. Stir and add the chicken stock and water.

Stir and cover the pot and then place in the oven.

Check about every 15 minutes to make sure that there is enough liquid.

Add water 1/4 cup at a time as needed.

Total cooking time will be about 45 - 60 minutes until the barley is tender but not gummy.

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Special Diet Information

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GERD / Acid Reflux

The onion may be a trigger but the recipe is cooked for such a long time that some may be able to tolerate it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Not only is my mom really cool, but she can be relied on for some great meals. Once when I had dinner with her she served a variation of this barley dish that I loved so much I couldn’t help but share it with you (I tweaked it a bit).

"In the age of acorns, before the times of Ceres, a single barley-corn had been of more value to mankind than all the diamonds of the mines of India."

Henry Brooke, Writer