PORK TENDERLOIN WITH CUCUMBER-MANGO SALAD

2 tbsp packed brown sugar (I use 1 packed tbsp Splenda Brown Sugar Blend)

2 tsp five-spice powder

1/2 tsp salt

2 (12-oz each) pork tenderloins

4 green onions

1 mango, peeled, seeded, and chopped

1 small English cucumber, thinly sliced

1 fresh jalapeno chile pepper, stemmed, seeded, and sliced (optional) handle with care or wear gloves

Preheat oven to 425-degrees. Line a shallow roasting pan with foil, set aside.

In a small bowl combine brown sugar, spice powder, and salt; set 1 teaspoon of the mixture aside. Sprinkle the remaining mixture evenly over the tenderloins and rub in with your fingers. Place tenderloins in the roasting pan.

Roast meat about 25 minutes or until an instant read thermometer inserted in the centers registers 145-degrees. Cover with foil and let stand for 3 minutes before slicing.

Meanwhile, for the salad, slice green portions of the green onions into thin strips and chop the white portions. In a medium bowl combine all the green onions, mano, cucumber, chile pepper (if using) and rhe reserved brown sugar mixture. Slice pork and serve with the salad.

Yield: 4 servings of 3 slices pork with 1/2 cup each. Per serving: 266 calories,6g fat (2g sat), 35g protein, 18g carbs, 2g fiber, 265 mg sodium

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