Pork Tenderloin With Quinoa Pilaf

Name: Pork Tenderloin With Quinoa Pilaf
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil, divided; 1 clove garlic, thinly sliced; 1 1/2 c. quinoa; 4 c. baby spinach (about 5 oz); 2 small pork tenderloins (about ¾ lb each), cut into 4 equal pieces; Kosher salt and pepper; 2 tbsp. white wine vinegar; 2 tbsp. orange marmalade; 2 tsp. Dijon mustard; 1/2 c. pomegranate seeds

By The Good Housekeeping Test KitchenPublished: Jan 6, 2020

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Danielle Daly

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Yields:

4 serving(s)

Total Time:

35 mins

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Quinoa studded with pomegranate seeds adds a festive touch to perfectly cooked pork.

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Ingredients

2 Tbsp.
olive oil, divided
1
clove garlic, thinly sliced
1 1/2 cups
quinoa
4 cups
baby spinach (about 5 oz)
2
small pork tenderloins (about ¾ lb each), cut into 4 equal pieces
Kosher salt and pepper
2 Tbsp.
white wine vinegar
2 Tbsp.
orange marmalade
2 tsp.
Dijon mustard
1/2 cup
pomegranate seeds

Directions

1. Step 1Heat 1 tablespoon oil in medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per package directions. Fluff with a fork and fold in spinach.
2. Step 2While quinoa cooks, heat a skillet on medium. Add remaining tablespoon oil, season pork with ½ teaspoon each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°F, 12 to 14 minutes.
3. Step 3Meanwhile, in 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.
4. Step 4Slice pork, serve over quinoa, and sprinkle with pomegranate seeds.

Nutritional Info: About 545 calories, 16 g fat (3 g saturated), 45 g protein, 410 mg sodium, 54 g carb, 6 g fiber

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