Pork Tenderloin With Quinoa And Greens Food

PORK TENDERLOIN WITH QUINOA PILAF

Steps:

• Heat 1 Tbsp oil in a medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per pkg. directions. Fluff with a fork and fold in spinach.
• While quinoa cooks, heat a skillet on medium. Add remaining Tbsp oil, season pork with ½ tsp each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°F, 12 to 14 minutes.
• Meanwhile, in a small bowl, whisk together vinegar, marmalade, and mustard. Transfer pork to a cutting board and let rest 5 minutes. Discard any oil left in pan. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork.
• Slice pork, serve over quinoa, and sprinkle with pomegranate seeds.

SPICE-RUBBED PORK WITH QUINOA

Steps:

• Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
• Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
• Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
• Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
• Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

QUINOA STUFFED PORK TENDERLOIN

Steps:

• Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
• Preheat an oven to 425 degrees F (220 degrees C).
• Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
• Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.

THAI QUINOA BOWLS WITH PORK

Steps:

• Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs.
• Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest.
• Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, ¼ teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
• Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro.
• Photography by Ryan Dausch

PORK TENDERLOIN WITH QUINOA AND GREENS

Steps:

• Rub curry paste on all sides of pork. Arrange pork on a jelly-roll pan and refrigerate.
• Heat oven to 425 degrees F. Bring 1 can broth to boil in a medium saucepan over medium-high heat. Add quinoa; cover and simmer until liquid is absorbed and grains are tender, 15 minutes. Remove from heat; let stand covered, 5 minutes.
• Place jelly-roll pan with pork in oven. Roast pork 10 minutes. Turn and roast 10 minutes more, or until an instant-read thermometer inserted in center of each piece of pork reaches 160 degrees F. Transfer to a cutting board and let stand 5 minutes.
• Meanwhile, bring kale and remaining 1 can broth to a boil in a medium saucepan over medium-high heat. Add garlic and oil. Reduce heat and simmer, stirring often, until kale is tender, 20 minutes. Transfer kale to a large serving bowl; stir in quinoa.
• Thinly slice pork and divide among 4 serving plates. Serve with kale, quinoa, and yogurt. Garnish with parsley, if desired.

PORK FRIED QUINOA

Steps:

• Rinse quinoa in cold water for about 1 minute and drain well.
• Place in a saucepan and cover with 1 1/2 cup cold water and salt. Bring to a boil and reduce heat to low. Simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let sit for 5 minutes.
• Fluff quinoa with a fork and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir ham, red bell pepper, and the white parts of the green onion until the ham begins to brown, about 5 minutes. Set chopped green onion tops aside. Add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes.
• Stir in quinoa and return to stove over medium-low heat. Cook and stir until warmed through, 2 to 3 minutes. Remove from heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with reserved green onion tops.

PORK TENDERLOIN WITH JEWELLED QUINOA PILAF

Steps:

• Season pork with 1/2 tsp lemon pepper and 1/2 tsp salt. Heat oil in a large skillet over medium high heat. Brown pork on all sides for 4 minutes or until golden. Remove and set aside.
• In the same skillet, reduce heat to medium and saute the onion and apple 5 minutes, or until tender.
• Add quinoa, stirring 1 minute to toast.
• Add broth, carrots, cranberries, and remaining salt and pepper. Mix well.
• Place pork over top and bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes until pork is ready, quinoa is tender, and liquid is almost absorbed.
• Remove pork to rest, and let quinoa sit for 2 minutes.
• Stir walnuts and feta cheese into quinoa mixture. Thinly slice pork and serve.