Caribbean Pork Tenderloin

Caribbean Pork Tenderloin

Succulent Salsa over pork with spinach and pearl barley

Servings: 4
Preparation Time: 40 minutes

3/4 cup pearl barley
1 1/2 cups reduced sodium vegetable broth
(can use chicken broth for more protein and calories)
3/4 cup water
1 ripe mango, peeled and pitted, diced
(can sub canned mandarin oranges for mango)
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped ( optional)
1/2 (red) onion, chopped
1/2 tsp lime, grated
1 lime juice
1/4 cup fresh cilantro, chopped
1/4 tsp salt
4 potions pork tenderloin (about 1 lb)
1/4 tsp ground black pepper
1 tsp garlic powder
1 tsp toasted sesame oil
dash of sesame seeds (optional)
2 cups baby spinach


1. Preheat oven to 450*

2. Place a large saucepan over medium heat, Add barley and stir constantly until barley is toasted (pale golden), about 5 minutes.

3. Add 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 make salsa by combine mango (or mandarin oranges) bell pepper, jalapeno, onion, lime peel, lime juice, cilantro and salt in a medium mixing bowl. Cover and refrigerate to let flavors blend. ( Can be made ahead of time)

5.Lightly coat a broiler pan with cooking spray. Season pork with black pepper and garlic. Place pork in oven and bake 10 minutes. Brush on sesame oil and bake until juice run clear about 15 more minutes. Remove from oven let sit 5 minutes and then cut.

(Sometimes I don't like cooking with a broiler in the house so I will just stove top cook the pork in a frying pan. I also like the caramelized meat taste I can get with the stove. )

6. Divided the spinach between 4 plates. Top with pork, and spoonful of salsa. Add a portion of barley, serve and enjoy.