• 1 pound pork tenderloin
  • 2 teaspoons Chinese five-spice, divided*
  • 1/2 teaspoon salt and black pepper
  • 1 Fuji apple, OR other sweet-tart apple
  • 1/4 red onion
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons canola oil, OR other neutral-flavored oil
  • 12 cups mixed greens, (about 6 ounces)
Preheat oven to 425 degrees F.
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 between 145 degrees F. (medium-rare) to 160 degrees F. (medium). 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.
Serves 4
*Note: Chinese five-spice powder is a spice blend available in either the spice section or the Asian or ethnic food section of most major supermarkets.
Five-spice powder is a mixture of five spices encompassing all five flavors of sweet, sour, bitter, pungent, and salty.  Serve with whole wheat rolls.

Calories: 220 calories

Protein: 25 grams

Fat: 10 grams

Sodium: 360 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 1.5 grams

Carbohydrates: 9 grams

Fiber: 2 grams