Pork with Homemade Applesauce & Barley Mushroom Saute - Clean Eating Magazine

Pork Medallions with Homemade Applesauce & Barley Mushroom-Saute

The mild flavors of tender pork pair perfectly with sweet apples. For a new take on this classic American fusion of flavor, we’ve steamed hardy apples, then mashed and simmered them slowly to create a home-style applesauce. Thanks to the mushrooms in this dish, each serving contains 71% of your daily need for manganese, an important trace mineral that helps maintain bone health and blood sugar levels in the body.
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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 11⁄3 cups quick-cooking pearl barley
  • 2 large red apples (such as Fuji, Braeburn or Gala), cored and chopped
  • 2 tsp extra-virgin olive oil, divided
  • 8 oz cremini or button 
mushrooms, sliced
  • 5 green onions, green parts only, minced, ¼ cup reserved for garnish
  • 2 tsp dried rosemary, divided
  • 1 tsp dried thyme, divided
  • ½ tsp sea salt, divided
  • 1 lb pork tenderloin, trimmed and cut into ½-inch-thick medallions or cutlets

Preparation

  1. In a medium pot, bring 22⁄3 cups water to a boil. Stir in barley, cover and reduce heat to medium-low. Simmer for 10 minutes, until tender. Drain and set aside.
  2. Meanwhile, prepare applesauce: In a shallow pan, add apples and enough cold water to barely cover. Cover with lid and place on medium heat. Bring to a simmer and cook for 10 minutes. Drain and return apples to pot. With a potato masher, mash coarsely. Add ¼ cup water and place on medium-low heat. Cover, bring to a simmer and cook for 10 minutes, until thickened but still chunky.
  3. In a large nonstick skillet, heat 1 tsp oil on medium. Add mushrooms and sauté, stirring occasionally, for 5 minutes. Stir in onions, 1 tsp rosemary, ½ tsp thyme and ¼ tsp salt and cook for 5 minutes, stirring occasionally. Stir in barley. Divide among serving plates and cover to keep warm. Wipe out skillet.
  4. In skillet, heat remaining 1 tsp oil on medium. Add pork and cook for 5 minutes, turning halfway. Add remaining 1 tsp rosemary, ½ tsp thyme and ¼ tsp salt. Cook for 2 minutes, until pork is golden brown on both sides and thickest piece is cooked through. Add pork to serving plates and garnish with remaining ¼ cup onions. Serve with applesauce.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 461
  • Carbohydrate Content: 71 g
  • Cholesterol Content: 74 mg
  • Fat Content: 6.5 g
  • Fiber Content: 14 g
  • Protein Content: 32 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 312 mg
  • Sugar Content: 13 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 1 g