Roasted Pork Tenderloin with Apricot-Barley Pilaf

Roasted Pork Tenderloin with Apricot-Barley Pilaf
14 Ingredients
  • 1 pound pork tenderloin, trimmed of visible fat
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons apricot jam
  • 1 tablespoon less-sodium soy sauce
  • 1/4 cup pecans, coarsely chopped
  • 1 celery stalk, finely chopped (about 1/3 cup)
  • 1 carrot, peeled and diced (about 1/3 cup)
  • 1/4 cup finely chopped onion
  • 3/4 cup water
  • 3 cups quick-cooking barley, cooked
  • 1/2 cup dried apricot halves, chopped
  • 1/4 cup chopped fresh parsley
Nutrition
416
21% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

17% 11

Saturated

10% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

18% 54

Carbs (net)

- 47

Fiber

29% 7

Sugars

- 15

Sugars, added

- 4

Protein

56% 28

Cholesterol

25% 74

Sodium

19% 451

Calcium

6% 57

Magnesium

19% 80

Potassium

19% 897

Iron

21% 4

Zinc

33% 4

Phosphorus

55% 388

Vitamin A

14% 124

Vitamin C

8% 8

Thiamin (B1)

106% 1

Riboflavin (B2)

39% 1

Niacin (B3)

67% 11

Vitamin B6

83% 1

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

25% 1

Vitamin D

76% 11

Vitamin E

9% 1

Vitamin K

58% 69

Sugar alcohols

- 0

Water

- 250
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