Five-Spice Pork and Apple Salad
- Yield: 4 servings
- 1pound pork tenderloin, lean
- 2teaspoons Chinese five-spice, divided*
- 1/2teaspoon salt and pepper
- 1-- Fuji apple, or other sweet-tart apple
- 1/4-- red onion
- 3tablespoons seasoned rice vinegar
- 2tablespoons canola oil or other neutral-flavored oil
- 12cups mixed salad greens (about 6 ounces)
- Preheat oven to 425F. Season tenderloin on all sides with 1 1/2 teaspoons Chinese five-spice powder, salt, and pepper. Place tenderloin in shallow pan and roast for about 20 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 5 minutes.
- While pork is cooking, core and thinly slice apple. Thinly slice onion.
- While pork is resting, in a large bowl, whisk together vinegar, oil, and remaining 1/2 teaspoon Chinese five-spice powder. Add salad greens, apple, and onion and toss. Season with salt and pepper to taste if desired. Arrange salad on plates or a platter
- Cut pork into thin slices. Arrange on top of salads and serve.
Nutritional Info *per serving
- Calories 220
- Fat 10g
- Saturated Fat 1.5g
- Cholesterol 75mg
- Sodium 360mg
- Carbohydrate 9g
- Fiber 2g
- Protein 25g