Ingredients: |
Ingredients: 1 - 1 lb. pork tenderloin
2 cloves garlic, minced
2 tbsp. snipped fresh sage or 2 tsp. dried sage, crushed
6 oz. boiling onions, peeled and halved
2 medium red and/or yellow sweet peppers, cut into bite-size pieces
1-29 oz. can pear halves in light syrup
1/4 cup balsamic vinegar
1 cup quick-cooking barley
2 tsp. snipped fresh sage or 1/2 tsp. dried sage, crushed
1/2 tsp. salt
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Directions: |
Directions:Servings: 4 to 6 servings
Prep Time: 20 mins
Total Time: 1 hr 5 mins
Nutritional Info:
Per serving: Calories 431, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 73 mg, Sodium 354 mg, Carbohydrate 72 g, Total Sugar 31 g, Fiber 9 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 159%, Calcium 5%, Iron 18%.
1. Preheat oven to 425 degree F. Starting on a long side, split tenderloin horizontally, almost to opposite side. Coat cut sides with garlic and the 2 tablespoons fresh or 2 teaspoons dried sage. Fold cut sides together; place meat in a 13x9x2-inch baking pan. Place onions around the meat. Layer the sweet peppers on top of the onions.
2. Drain pears, reserving syrup. Slice pears; add to vegetables in pan. Pour vinegar over all. Roast, uncovered, about 35 minutes or until an instant-read thermometer registers 160 degree F.
3. Meanwhile, add water to reserved syrup to equal 2 cups. In a medium saucepan combine syrup mixture, barley, the 2 teaspoon fresh or 1/2 teaspoon dried sage, and salt. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender and most of the liquid is absorbed. Spread barley on a serving platter. Slice meat; arrange on barley. Using a slotted spoon, transfer vegetables and pears to platter around meat. Serve with pan juices. Makes 4 to 6 servings. |
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