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Mustard and Sage Crusted Pork Loin With Warm Barley and Arugula Salad

Mustard and Sage Crusted Pork Loin With Warm Barley and Arugula Salad

Nutrition Facts
  • cal. (kcal) 503
Mustard and Sage Crusted Pork Loin With Warm Barley and Arugula Salad
  • Makes: 4 servings
  • Prep: 5 mins
  • Cook: 25 mins
  • Carb Grams Per Serving: 66

Ingredients

  • 1 1/3 cups pearl barley
  • 1/2 cup panko bread crumbs
  • 1 tablespoon chopped fresh sage
  • 3/4 teaspoon salt
  • 1 pound pork loin
  • 2 tablespoons spicy mustard
  • Nonstick cooking spray
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 3 tablespoons chopped walnuts
  • 2 cups loosely packed arugula
  • 1 Fuji apple, thinly sliced

Directions

  1. Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and cook the barley according to package directions. Cool slightly.
  2. On a baking sheet, combine the panko and sage and 1/2 teaspoon of the salt; mix well. Using a pastry brush, coat the pork with the mustard. Roll in the panko mixture. Coat a roasting pan with cooking spray and place pork in pan. Roast 25 minutes.
  3. Add the vinegar and oil and remaining salt to the barley; toss. Fold in the walnuts, arugula and apple.
  4. Remove pork from oven and let it rest 3 minutes. Slice into 1/2-inch medallions; serve with barley salad.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 503 cal., 11 g total fat (2 g sat. fat), 66 g carb. (12 g fiber), 34 g pro.

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