Pork, Sundried Tomato and Asparagus Stir-Fry

By courtneyepowell

Ingredients

• 1 cup pearled barley
• 1 pound sliced pork tenderloin
• 1 bunch chopped asparagus
• 1/3 cup pitted and chopped kalamata olives
• 1/3 cup sliced sundried tomatoes
• 2 tablespoons capers
• 2 sliced garlic cloves
• 1/4 teaspoon each salt, pepper, and red chili flakes
• 1 cup flat-leaf parsley
• 2 tablespoons balsamic vinegar.

Details

Adapted from runnersworld.com

Preparation

Step 1

Bring pearled barley and 2 1/2 cups water to a boil. Reduce heat to a simmer, and cook, covered, until tender, about 40 minutes. Heat wok over medium-high heat. Add 1 tablespoon oil and sliced pork tenderloin. Stir-fry pork until no longer pink, about 4 minutes. Remove pork from heat and set aside. Add chopped asparagus and stir-fry until tender, about 3 minutes. Add kalamata olives, sundried tomatoes, capers, garlic, salt, pepper, and red chili flakes. Cook for 1 minute. Stir in pork, parsley, and balsamic vinegar. Heat for 30 seconds. Serve over barley.