Taste of The Orient Grilled Pork Tenderloin Salad

1 lb pork tenderloin 1 tablespoon sesame oil 1/2 teaspoon five spice powder 1/2 teaspoon garlic salt 1/2 teaspoon crushed red pepper 1 cup Dried Tart Cherries 1/2 cup mango nectar 1/4 cup dry sherry or water 1/3 cup Red Sour Cherry Preserve and Topping 1 teaspoon minced ginger root 1 tablespoon lime juice 6 ounces baby spinach 1 mango peeled, seeded, sliced 2 green onions sliced 2 tablespoons snipped basil 2 tablespoons mint 1/3 cup sliced almonds Cut tenderloin lengthwise down the center, almost but not quite through bottom. Open up and lay flat. Brush with oil and pat on the spices to adhere. Cover the cherries with hot water to soften then drain and put in a small saucepan along with the nectar, sherry, preserves and ginger root. Simmer for five minutes then stir in lime juice. Divide spinach, mango, onions, basil, mint and almonds among four plates. Grill tenderloin five inches from heat source for five minutes. Turn and grill for six to seven minutes more or until tests done. Slice into 1/2 inch thick slices and arrange on top or salad. Spoon dried cherry sauce over salads. Serves four.

from Chukar Cherries - www.chukar.com