Pork Tenderloin with Cucumber-Mango Salad

By Reen

Ingredients

• 2 Tbsp. packed brown sugar
• 2 tsp. five spice powder
• 1-1/2 lb. pork tenderloin
• 4 green onions
• 1 mango, peeled, seeded, and chopped
• 1 small English cucumber, sliced and/or chopped
• 1 jalapeño pepper, seeded and sliced (optional)

Details

Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 425 degrees F. In small bowl combine brown sugar, five spice powder and 1/2 tsp. salt; set 1 tsp. sugar mixture aside. Rub remaining sugar mixture into pork tenderloin. Place tenderloin in foil-lined baking pan.

2. Roast, uncovered, for 20 minutes or until a meat thermometer registers 155 degrees F. Cover with foil and let rest 5 minutes (meat temperature will rise to 160 degrees F)

3. Meanwhile, slice the green portion of green onions into thin strips; chop the white portion. In medium mixing bowl combine green onion, mango, cucumber, jalapeño pepper, and the reserved brown sugar mixture.

4. Slice pork and serve with mango salad. Makes 4 servings.