Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard

Name: Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard
Yield: Serves 4 to 6
Ingredients: 3 pound, boneless pork loin roast; 1/4 teaspoon, table salt; 2 tablespoons, minced fresh thyme; 3 tablespoons, vegetable oil; 1 , onion, chopped; 1 cup, pearl barley, rinsed; 3 , garlic cloves, minced; 1/4 cup, dry white wine; 4 cups, chicken broth; 2.5 cups, butternut squash (1/2 small squash), peeled, seeded, and cut into 1/2-inch pieces; 8 ounces, Swiss chard, stems chopped, leaves cut into 1-inch pieces; 1 ounce, Parmesan cheese, grated (1/2 cup); 2 teaspoons, cider vinegar

10 comments

Appears in Cook's Country October/November 2016

Main Courses

Pork

SERVES4 to 6

TIME1¾ hours

Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard

WHY THIS RECIPE WORKS

UPDATE: We are currently retesting this recipe in the Test Kitchen to fix some of the problems our readers have noticed. The French en cocotte method results in a tender, juicy, perfectly cooked pork loin in this one-pot recipe. We season t...

This is a members' feature.