Port Tenderloin with Cucumber-Mango Salad


pork tenderloin with cucumber-mango salad

Pork Tenderloin with Cucumber-Mango Salad (from Better Homes and Gardens)
Flavorful and delicate, this tender juicy pork tenderloin makes a light supper with a salad and vegetables and some jasmine brown rice.

Prep time: 5 minutes
Roasting time: 425°F 20 mins
Standing time: 5 mins
Servings: 4


2 tablespoons packed brown sugar
2 teaspoons five-spice powder
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed of fat and silver
4 green onions
1 mango, peeled, seeded, and chopped
1 small English cucumber, sliced and/or chopped
1 jalapeno pepper, seeded and sliced (optional)


Preheat oven to 425˚F.

Make the rub. In a small bowl combine brown sugar, five-spice powder, and salt.  Set aside 1 teaspoon brown sugar mixture. Rub remaining brown sugar mixture into pork tenderloin. Place tenderloin in a foil-lined baking pan.

Roast the tenderloin. 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).

Make the salad. 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.

Serve. Slice pork and serve with mango salad.