Reviewed on May. 21, 2012 by heidi186
I can't really rate this recipe, since I made many changes,but I wanted to give my take on it. First, I dont like "sweet" meat, but I love barley. It seemed like it would go nicely with pork. I made the barley as directed, except I didnt add orange juice. I just used chicken broth in its place. I also sprinkled a little sage in while cooking to make it a little more savory. I did not make the glaze. Just baked without it. It turned out wonderful! For those who like the sweetness of oranges and marmalade on their meat, this would be a keeper. For those who dont, make it without, and it's still a keeper!