Ingredients
1 1/2
cups apple juice
3/4
cup uncooked quick-cooking barley
2
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed
3/4-pound pork tenderloin
2
teaspoons canola or soybean oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1/4
cup apple jelly
1
large unpeeled red cooking apple, sliced (1 1/2 cups)
Preparation
Heat apple juice to boiling in 2-quart saucepan. Stir in barley and 1 tablespoon of the rosemary; reduce heat to low. Cover and simmer 10 to 12 minutes until liquid is absorbed and barley is tender.
While barley is cooking, cut pork into 1/4-inch slices.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork, onion, garlic and remaining 1 tablespoon rosemary in hot oil about 5 minutes, stirring frequently, until pork is no longer pink in center. Stir in apple jelly and apple slices; cook until hot. Serve over barley.
