Pork with mushrooms and pearl barley
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 13 G., saturated fats 3 G., proteins 37 G., carbohydrates 48 G., fiber 6 G., cholesterol 90 mg, sodium 330 mg, sugar 1 G.
Calories 450, total fat 13 G., saturated fats 3 G., proteins 37 G., carbohydrates 48 G., fiber 6 G., cholesterol 90 mg, sodium 330 mg, sugar 1 G.
Tender pork tenderloin and mushrooms complement each other harmoniously in a rich, sweet and spicy sauce with leeks and carrots, seasoned with zesty Worcestershire sauce. Poached pearl barley makes a perfect garnish. Sprinkle with fresh parsley and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quick-cooking pearl barley
- 4 tsp Worcestershire sauce
- 4 tsp firmly packed light brown sugar
- 1 large pork tenderloin (about 600 g), trim the fat, cut the flesh into 2 cm pieces.
- 1 cup lightly salted chicken broth
- 2 tsp cornstarch
- 2 tablespoons of vegetable oil
- 220 g brown mushrooms, thinly sliced
- 2 leeks (white and light green parts only), chopped
- 3 carrots, chopped
- Chopped fresh parsley, for sprinkling
We recommend
Recipes with similar ingredients: pork tenderloin, pearl barley, champignon mushrooms, leeks, carrot, Worcestershire sauce, brown sugar, starch
Cooking the dish according to the recipe:
- Cook the pearl barley according to package instructions. Cover and set aside.
- Meanwhile, in a medium bowl, combine 1 tablespoon Worcestershire sauce with 2 tablespoons brown sugar. Add the pork, season with salt and pepper, and toss to coat. In a small bowl, whisk together the chicken broth, cornstarch, and the remaining 1 tablespoon Worcestershire sauce with 2 tablespoons brown sugar until smooth; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Transfer to a plate.
- Wipe out the skillet and add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, leek, carrots, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce thickens slightly, 1-2 minutes. Serve with pearl barley and sprinkle with parsley.
Categories:
Similar recipes
