Pork with Butternut Squash Barley Risotto
By amylk103
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Ingredients
- 1/2 up regular barley
- 1 32 oz container vegetable stock or broth
- 1/2 small butternut squash, peeled, seeded, and cut into cubes (2 cups)
- 1/4 cup snipped fresh basil
- 1 Tbsp snipped fresh Oregano and/or Thyme
- 2 cloves garlic, peeled
- 1/4 tsp slat
- 1/4 tsp freshly ground black pepper
- 2 tsp olive oil
- 12 oz pork tenderloin
- snipped fresh basil, oregano and/or thyme
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat a 10-inch skillet over medium heat. A dd barley, cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to a boil. reduce heat. Cover, simmer for 30 minutes, stirring occasionally. Uncover, boil for 15 minutes more or until squash and barley are tender and most of the liquid is absorbed. Mixture will appear creamy. Remove from heat. Stir in basil and oregano.
Step 2
Meanwhile, place garlic, salt and pepper on a cutting board. Using the flat side of the knife, smash garlic. Drag the falt side of the knife across the garlic in one direction until a smooth paste forms. Place paste in a small bowl with 1 tsp oil, set aside. Slice pork to 1/2 to 1/2 inch thick; flatten slices with the palm of your hand. Rub garlic mixture over pork slices.
Step 3
In a 12-inch skillet, heat remaining 1 tsp oil over medium high heat. Add pork, cook 1 to 2 minutes per side until browned. Serve pork with barley mixture. Sprinkle with additional fresh herbs.
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