Pork Tenderloin with Barley Casserole
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well. Reheat gently.
Ingredients
| 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 |
Instructions
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.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
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).