Caribbean Pork Tenderloin

This pork tenderloin is really good. The recipe is from the Eating for Life cookbook. We served this pork with barley.









Caribbean Pork Tenderloin

1 ripe mango, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/2 red onion, chopped
zest of one lime
juice of one lime
1/4 cup fresh cilantro, chopped
1/4 tsp Kosher salt

1 lb pork tenderloin
1/4 to 1/2 tsp freshly ground pepper
pinch of salt
1 tsp. five-spice powder
3 Tbsp. hoisin sauce
1 tsp sesame oil
2 cups baby spinach

Preheat oven to 450 degrees.

Combine first 8 ingredients and stir gently together. Cover and refrigerate to allow flavors to blend.

Season tenderloin with the pepper, salt and five-spice powder. Place pork on roasting pan. Cook for 10 minutes. In the meantime, mix hoisin sauce and sesame oil.  Brush glaze all over pork. Cook for 15 more minutes or until juices run clear.

Serve on baby spinach, topped with salsa.



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