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Pork Tenderloin with Cucumber-Mango Salad
Ingredients
-
2
tablespoons packed brown sugar
-
2
teaspoons five-spice powder
-
1/2
teaspoon salt
-
1 1/2
pounds pork tenderloin
-
4
green onions
-
1
mango, peeled, seeded, and chopped
-
1
small English cucumber, sliced and/or chopped
-
1
jalapeno pepper, seeded and sliced (optional)
Directions
1. Preheat oven to 425 degrees F. In a small bowl combine brown sugar, five-spice powder, and salt; set 1 teaspoon brown sugar mixture aside. Rub remaining brown sugar mixture into pork tenderloin. Place tenderloin in a foil-lined baking pan.
2. Roast, uncovered, for 20 minutes or until a meat thermometer registers 155 degrees F. Cover with foil and let stand for 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 a medium bowl combine green onions, mango, cucumber, jalapeno pepper (if using), and the reserved brown sugar mixture.
4. Slice pork and serve with mango salad.
Nutrition Facts
(Pork Tenderloin with Cucumber-Mango Salad)
- Servings Per Recipe 4,
- Calories 258,
- Protein (gm) 37,
- Carbohydrate (gm) 19,
- Fat, total (gm) 3,
- Cholesterol (mg) 110,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 15,
- Vitamin A (IU) 583,
- Vitamin C (mg) 18,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 370,
- Potassium (mg) 747,
- Calcium (DV %) 50,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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