Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
The onion may be a trigger but the recipe is cooked for such a long time that some may be able to tolerate it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"In the age of acorns, before the times of Ceres, a single barley-corn had been of more value to mankind than all the diamonds of the mines of India." -Henry Brooke, Writer

The refrigerator light goes on...

Not only is my mom really cool, but she can be relied on for some great meals. Once when I had dinner with her she served a variation of this barley dish that I loved so much I couldn't help but share it with you (I tweaked it a bit).

There's not much different except that I added the pork tenderloin where she has generally served this as a side dish. It's a warm and hearty dish full of savory flavors and the barley is so good for you with a ton of fiber.


Pork Tenderloin with Barley Casserole

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well. Reheat gently.

a bowl of cooked barley next to a bowl of uncooked barley


  • 4 tsp. unsalted butter
  • 1 medium onion (diced)
  • 8 ounces carrot (peeled and diced)
  • 1 lb. crimini mushrooms (sliced)
  • 1/2 large red bell pepper (diced)
  • 1 cup barley
  • 1/2 tsp. salt
  • 1 Tbsp. fresh sage (minced)
  • fresh ground black pepper to taste
  • 1 lb. pork tenderloin (cut into 1/2 inch cubes)
  • 2 cups no salt added chicken stock
  • 1/2 cup water

Preheat the oven to 325°F.

Place the butter in a large sauce pan or medium Dutch oven over medium heat.

When the butter is melted add the onion and carrot.

Cook for about 5 minutes, stirring frequently, until the onion is slightly soft.

Add the mushrooms and cook, tossing frequently, until the mushrooms are lightly browned.

Add the red bell pepper, barley, salt, sage, pepper and pork. Stir and add the chicken stock and water.

Stir and cover the pot and then place in the oven.

Check about every 15 minutes to make sure that there is enough liquid.

Add water 1/4 cup at a time as needed.

Total cooking time will be about 45 - 60 minutes until the barley is tender but not gummy.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 400 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
    Saturated Fat 3.5g 17%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 85mg 28%
Sodium 410mg 18%
Total Carbohydrates 53g 19%
    Dietary Fiber 11g 40%
    Sugars 7g
Protein 33g
Vitamin A 60% Vitamin C 35%
Calcium 6% Iron 18%
Vitamin K 20mcg Potassium 1400mg