Apple-Rosemary Pork and Barley

 

1 1/2

cups apple juice

3/4

cup uncooked quick-cooking barley

2

tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed

1

pork tenderloin (3/4 lb)

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)

• 1 In 2-quart saucepan, heat apple juice to boiling. Stir in barley and 1 tablespoon of the rosemary; reduce heat to low. Cover; simmer 10 to 12 minutes or until liquid is absorbed and barley is tender.
• 2 Meanwhile, cut pork into 1/4-inch slices.
• 3 In 10-inch nonstick skillet, heat oil over medium-high heat. Add pork, onion, garlic and remaining 1 tablespoon rosemary; cook about 5 minutes, stirring frequently, until pork is no longer pink in center.
• 4 Stir in apple jelly and apple slices; cook until hot. Serve over barley.