Ingredients

• 1 cup quick-cooking barley
• 4 teaspoons Worcestershire sauce
• 4 teaspoons packed light brown sugar
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed and cut into 3/4-inch chunks
• Kosher salt and freshly ground pepper
• 1 cup low-sodium chicken broth
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 8 ounces cremini mushrooms, sliced
• 2 leeks (white and light green parts only), chopped
• 3 carrots, chopped
• Chopped fresh parsley, for topping

Instructions

1. Cook the barley as the label directs. Cover and set aside.
2. Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
4. Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.
5. Photographs by Charles Masters