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

Main Courses
Pork

By Christie Morrison ･ Appears in Cook's Country October/November 2016

Most meats cooked en cocotte fly solo. Not this time.

SERVES 4 to 6

TIME 1¾ hours

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

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