Wednesday, November 9, 2011

Caribbean Pork Tenderloin

I got this recipe from "Eating for Life" by Bill Phillips.  It is really good and I changed 2 things about this meal.  I cooked the spinach longer and I used regular sesame oil, toasted is too hot for me.  This is great served with rice. 


3/4 cup pearl barley
1 1/2 cups reduced-sodium vegetable broth
3/4 cup water
1 ripe mango, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 halapeno, seeded and chopped
1/2 red onion, chopped
1/2 tsp lime peel, grated
1 lime, juiced
1/4 cup fresh cilantro, chopped
1/4 tsp salt
4 portions port tenderloin (about 1 lb) trim fat
1/4 tsp ground black pepper
1 tsp five-spice powder (found in Asian food section)
3 tbsp hoisin sauce (found in Asian food section)
1 tsp toasted sesame oil


1.  Preheat oven to 450F

2.  Place large saucepan over medium heat.  Add barley and stir until barley is toasted, about 5 minutes.

3. Add vegetable broth and water; bring to boil over high heat.  Reduce heat to med-low, cover and simmer until barley is tender and liquid absorbed, approx. 35 min.

4.  Combine mango, bell pepper, jalapeno, onion, lime peel, lime juice, cilantro and salt in medium bowl.  Cover and refrigerate.

5.  Lightly coat a broiler pan with cooking spray.  Season port with pepper and five-spice powder.  Place pork in oven and bake 10 minutes.  In a small bowl, combine hoisin sauce and sesame oil.  Coat pork with sauce and bake until juices run clear, about 15 more minutes.  Remove pork from oven, let sit for 5 minutes and then cut into 1/4 inch slices.

6.  Divide spinach and top with a portion of sliced pork and spoonful of salsa.  Add a portion of barley. 

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