Roasted pork loin with barley, butternut squash, and swiss chard recipe
Ingredients - Salt - Black Pepper - 1 (2½- to 3-pound) boneless Pork - 2 tablespoons minced fresh Thyme - 3 tablespoons Vegetable Oil - 1 Onion - 1 cup pearled
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Cooking tools:
- Dutch oven
- Butcher's twine
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Airtight container
- Paper towel
- Aluminum foil
- Plate
- Wooden spoon
- Measuring spoon
Ingredients
- Salt
- Black Pepper
- Pork: 1 (2½- to 3-pound) boneless
- Thyme: 2 tablespoons minced fresh
- Vegetable Oil: 3 tablespoons
- Onion: 1
- Barley: 1 cup pearled
- Garlic: 3
- White Wine: ¼ cup dry
- Chicken broth: 4 cups
- Butternut Squash: ½ small
- Swiss Chard: 8 ounces
- Parmesan Cheese: 1 ounce
- Apple Cider Vinegar: 2 teaspoons
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