- 1 pound pork tenderloin
- 2 teaspoons five-spice (Chinese, 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.