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Need a new idea for leftover pork loin? Try this primavera that uses barley instead of pasta.

Pork and Barley Primavera

1 pound boneless thin-cut pork chops,cut into stir-fry strips
1 teaspoon olive oil
1/2 teaspon salt
2 cloves garlic, minced
1 (14-ounce) can chicken broth
3/4 cup quick-cooking pearl barley, uncooked
1 (16-ounce) package frozen vegetable mixture of broccoli, mushrooms, red peppers
1/2 cup shredded carrots
1/4 cup prepared pesto

1. Heat oil in large nonstick skillet over medium-high heat. Cook pork 4 to 5 minutes, stirring frequently. Sprinkle with salt. Stir in garlic; cook 30 seconds. Remove pork from skillet.
2. Add chicken broth; bring to boil. Stir in barley. Return to boil. Reduce heat. Simmer, covered, 7 minutes.
3. Add frozen vegetables and carrots. Bring to boil; reduce heat, simmer, covered, 5 to 6 minutes or until vegetables are tender and most of broth is absorbed.
4. Return pork to skillet mixture. Heat through. Stir in pesto. Serve immediately.
   

Serves 4.

Nutrition Facts
Calories 490 calories
Protein 35 grams
Fat 20 grams
Sodium 698 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.