Pork with mushrooms and pearl barley

Ingredients:

• 1 cup quick-cooking pearl barley
• 4 tsp Worcestershire sauce
• 4 tsp firmly packed light brown sugar
• 1 large pork tenderloin (about 600 g), trim the fat, cut the flesh into 2 cm pieces.
• 1 cup lightly salted chicken broth
• 2 tsp cornstarch
• 2 tablespoons of vegetable oil
• 220 g brown mushrooms, thinly sliced
• 2 leeks (white and light green parts only), chopped
• 3 carrots, chopped
• Chopped fresh parsley, for sprinkling

Preparation:

1. Cook the pearl barley according to package instructions. Cover and set aside.
2. Meanwhile, in a medium bowl, combine 1 tablespoon Worcestershire sauce with 2 tablespoons brown sugar. Add the pork, season with salt and pepper, and toss to coat. In a small bowl, whisk together the chicken broth, cornstarch, and the remaining 1 tablespoon Worcestershire sauce with 2 tablespoons brown sugar 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. Transfer to a plate.
4. Wipe out the skillet and add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, leek, carrots, 1/2 teaspoon of salt, and a few grinds of black 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 thickens slightly, 1-2 minutes. Serve with pearl barley and sprinkle with parsley.