Roasted Pork Tenderloin with Apricot-Barley Pilaf
40 mins (prep 10, cooking 30)
15 ingredients
4 servings (serving size: 3 pieces pork and 1 cup pilaf)
Tossing the barley into the pan after the pork is done roasting means that this dish doesn't waste a drop of flavor, and you'll have fewer dishes to wash afterward, too. Resistant Starch: 2.9g

Categories:  rice~grains , pork , main-dishes ,
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Serving Size (73.35 g)
Servings 4
Amount per Serving
Calories 133.19 Calories from Fat 107.01
% Daily Value *
Total Fat 11.89g 73.19%
Saturated Fat 1.09g 21.7%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 356.64mg 59.44%
Total Carbohydrate 7.02g 9.36%
Dietary Fiber 1.47 g 23.54%
Sugars 3.86 g %
Protein 1.8g 14.37%
Vitamin A 23.44IU% Vitamin C 0.81mg%
Calcium 14.0mg% Iron 0.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork tenderloin, freshly ground black pepper, celery stalk, finely chopped onion, quick-cooking barley, dried apricot halves, chopped fresh parsley