Garlic Pork with Kale and Walnut Barley Ingredients 1 1 pound pork tenderloin 2 cloves garlic, minced 1/2 teaspoon dried thyme, crushed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 3 strips lower-sodium less-fat bacon, chopped 3 cups torn, trimmed fresh kale 1/2 cup walnuts, coarsely chopped 1 cup reduced-sodium chicken broth 2/3 cup quick-cooking barley 1/4 cup snipped dried figs 2 tablespoons cider vinegar Directions Preheat oven to 425 degrees F. Trim fat from meat. In a small bowl combine garlic, thyme, salt, and pepper. Sprinkle on pork; rub in with your fingers. Place pork on a rack in a shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F. Remove pork from pan. Cover; let stand for 10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until it begins to brown. Add kale and walnuts. Cook for 4 to 6 minutes or until bacon is cooked through, walnuts are lightly toasted, and kale is tender. Remove kale mixture from the skillet and set aside. Add broth and barley to the same skillet. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender, adding figs for the last 1 minute of cooking. Drain, if necessary. Stir in kale mixture and vinegar. Slice pork and serve with barley mixture.
Posted on: Mon, 24 Nov 2014 10:05:31 +0000
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