Pork Tenderloin with Cucumber-Mango Salad

13 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Prep: 5 mins
  • Roast: 20 mins 425°F
  • Stand: 5 mins
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Pork Tenderloin with Cucumber-Mango Salad
tablespoons packed brown sugar
teaspoons five-spice powder
teaspoon salt
1 1/2
pounds pork tenderloin
mango, peeled, seeded, and chopped
small English cucumber, sliced and/or chopped
jalapeno pepper, seeded and sliced (optional)
  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)
    Per serving:
  • 258 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 110 mg chol.,
  • 370 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 15 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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