Servings: 4 | Prep Time: 40 minutes

Ingredients:

• 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

Directions:

1. Preheat oven to 450 F.
2. Place a large saucepan over medium heat. Add barley and stir constantly until barley is toasted (pale golden), 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 35 minutes.
4. 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.
5. 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.
6. 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.

Notes:

Recipe Origin: BFL