Pork Tenderloin with Cucumber-Mango Salad

This is super easy, and is great for left-over. I got it from Better Homes and Garden. It's low calorie and fat, too, if you care.

Preheat the oven to 425.

Line a pan with foil. Mix the following spices, save one teaspoon of it and put the rest on top of the foil and roll a 1 1/2 pound Pork Tenderloin in it to coat the outside:

2 T brown sugar

2 t Five Spice Powder

Cook for 20 minutes - take out and cover with foil and let sit. Test the inside of the meat. It should be 160 degrees when you eat it. (I checked it before I took it out and if it's 155 before you put the foil on top and let it sit for a few minutes, you'll be fine.)

Mix:

1 mango, peeled and chopped

1 cucumber, peeled and chopped (you can take out the seeds if you like)

jalapeno pepper, sliced

1 t of the spice mix above

Serve the pork with the salad.