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© Meredith Corporation. All rights reserved. Used with permission.
Combine water, barley, rice and 1/4 teaspoon salt in a large saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender but still a little chewy, 35 to 45 minutes. Drain.
Meanwhile, position oven racks in the center and bottom third of oven; preheat to 450°F.
Pulse pistachios and garlic in a mini food processor until finely chopped (or finely chop by hand).
Season pork with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Cook the pork until browned on all sides, 4 to 6 minutes total. Remove from the heat. Brush the top of the pork with orange marmalade then top with the pistachio mixture. Transfer the pan to the center of the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145°F, 12 to 16 minutes. Remove to a clean cutting board and let rest for 5 minutes before carefully slicing (slowly to help keep the pistachio crust on each slice).
Meanwhile, toss green beans in a large bowl with the remaining 1 tablespoon oil, lemon zest and 1/4 teaspoon salt and pepper. Transfer to a rimmed baking sheet. Roast on the lower rack until tender-crisp and browned in spots, about 10 minutes. Serve the pork with the wild rice blend and the green beans.