Ingredients

• 2 cups (500 mL) pot or pearl barley
• 4 cups (1 L) chicken stock
• 1 lb (500 g) boneless pork loin, cut into 1 inch (2.5 cm) cubes
• 1 tbsp (15 mL) canola oil
• 1 large onion, coarsely chopped
• 2 carrots, sliced
• 8 oz (250 g) fresh mushrooms, coarsely chopped
• 1 (213 mL) can tomato sauce
• 1 cup (250 mL) dry red wine or chicken stock
• 1 tsp (5 mL) dried thyme
• ¾ tsp (3 mL) dried oregano
• ¼ tsp (1 mL) cinnamon
• ¼ tsp (1 mL) salt
• Freshly ground black pepper
• ½ cup (125 mL) raisins
• 2 tbsp (25 mL) red wine vinegar

In a large saucepan, bring barley and chicken stock to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, in a large skillet over medium heat, brown pork in oil, stirring occasionally. Stir in onion, carrots and mushrooms; stir and cook for 2 minutes. Add tomato sauce, wine and seasonings. Bring to a boil; reduce heat and stir in raisins and red wine vinegar. Cover and simmer for 25 minutes. Serve over cooked barley.

Makes 6 servings.

Nutritional Information (per serving): Calories: 539; Protein: 32 g; Carbohydrate: 72 g; Fibre: 14 g; Sugars: 15 g; Fat: 11 g; Saturated; Fat: 3 g; Trans Fat: 0 g; Cholesterol: 61 mg; Sodium: 621 mg; Potassium: 820 mg