Servings: 4 | Prep Time: 40 minutes
- 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 jalapeño, 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 five spice powder
- 3 TBSP hoisin sauce
- 1 tsp sesame oil
- 2 cups baby spinach
- Preheat oven to 450 F.
- Place a large saucepan over medium heat. Add barley and stir constantly until barley is toasted (pale golden), about 5 minutes.
- 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 35 minutes.
- While barley is cooking, combine mango, bell pepper, jalapeño, onion, lime peel, lime juice, cilantro and salt in a medium mixing bowl. cover and refrigerate to let the flavors blend.
- Lightly coat a broiler pan with cooking spray. Season pork tenderloin with black pepper and five-spice powder. Place pork in oven and bake 10 minutes. In a small mixing owl, combine hoison sauce and sesame oil. Coat tenderloin with sauce and bake until juices run clear, about 15 more minutes. Remove tenderloin from oven, let sit for 5 minutes and then cut into 1/4 inch slices.
- Divide the spinach between 4 plates. Top with a portion of sliced tenderloin and a spoonful of salsa. Add a portion of barley and serve.
Recipe Origin: BFL