Pork with Butternut Squash Barley Risotto

By jeknudson

Ingredients

• 1/2 cup regular barley
• 1 32 ounce 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 tablespoon snipped fresh oregano and/or thyme
• 2 cloves garlic, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 12 ounces pork tenderloin
• Snipped fresh basil, oregano, and/or thyme

Details

Preparation time 10mins
Cooking time 50mins
Adapted from bhg.com

Preparation

Step 1

1. Heat a 10-inch skillet over medium heat. Add barley; cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to boiling. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until squash and barley are tender and most of the liquid is absorbed (mixture should still appear creamy). Remove from heat. Stir in basil and oregano.

2. Meanwhile, place garlic, salt, and pepper on a cutting board. Using the flat side of a large knife, smash garlic. Drag the flat side of the knife across the garlic in one direction then the opposite direction until a smooth paste forms. Place paste in a small bowl with 1 tsp. of the oil; set aside. Slice pork to 1/4 to 1/2-inch thick; flatten slices with the palm of your hand. Rub garlic mixture over pork slices.

3. In a 12-inch skillet heat remaining 1 tsp. oil over medium-high heat. Add pork; cook 1 to 2 minutes per side or until browned. Serve pork with barley mixture. Sprinkle with additional fresh herbs.