Servings 4
Ingredients
3/4 cup Barley
1 1/2 cup reduced-sodium vegetable broth
3/4 cup water
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
1/2 tsp lime peel,grated
1 lime juiced
1/4 cup fresh cilantro, chopped
1/4 tsp salt
4 portions pork tenderloin (about 1 lb)
1/4 tsp ground black pepper
1 tsp five-spice powder
3 Tbsp Hoisin sauce
1 tsp toasted sesame oil
2 cups baby spinach
Directions
1) Preheat oven to 450F
2) Place a large saucepan over medium heat. Add barley and stir constantly until barley is toasted, about 5 minutes.
3) Add low-sodium vegetable broth and water to toasted barley; bring to a boil over high heat. Reduce heat to medium-low cover and simmer until barley is tender and liquid is absorbed, about 25 mintues.
4) While barley is cooking, combine mango, bell pepper, jalapeno, onion, lime peel, lime juice, cilantro and salt in a medium bowl. Cover and refrigerate to let the flavours blend.
5) Lightly coate a broiler pan with cooking spray. Season pork with black pepper and five-spice powder. Place pork in oven and bake for 10 minutes. In a small mixing bowl, combine hoisin sauce and sesame oil. Coat tenderloin with sauce and bake until juices run clear about 15 minutes more. Remove tenderloin from oven, let sit for 5 minutes and then cut into 1/4 " slices.
6) Divide spinach between 4 plates. Top each with a portion of sliced tenderloin and a spoonful of salsa. Add a portion of barly, serve and enjoy.
