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Carribean Pork Tenderloin Recipe


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     Carribean Pork Tenderloin

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   40 min.

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 jalapeno, 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.), trimmed of fat
1/4 tsp. ground black pepper
1 tsp. Mrs. Dash Carribean Citrus seasoning
3 Tbsp. hoisin sauce
1 tsp. toasted sesame oil
2 cups baby spinach

Preheat oven to 450. Place a large saucepan over medium heat. Add barley and stir constantly until barley is toasted (pale golden), about 5 min. Add vegetable broth to barley and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until liquid is absorbed. about 35 min.
While barley is cooking, combine mango, bell pepper, jalapeno, onion, lime peel, lime juice, cilantro, and salt in a medium mixing bowl. Cover and refrigerate to let flavors blend.

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