Pork Tenderloin With Jewelled Quinoa Pilaf Recipes

Steps:

• Preheat oven to 375 degrees F. Put the quinoa in a medium saucepan filled two-thirds full of water. Bring to a boil, lower the heat and simmer until the grains are tender, about 12 minutes. Drain and rinse the quinoa under cold water. Drain again, then return to the pot.
• Meanwhile, combine the coriander, cumin and 1 garlic clove, 1/2 teaspoon salt and 1 teaspoon pepper in a mortar and pestle coarsely crush to make a rough paste (alternatively use a small food processor). Rub the pork tenderloin all over with the spice mixture.
• Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot. Add the pork tenderloin and cook, turning occasionally, until browned on all sides, about 6 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
• Combine the spinach, cilantro, lime juice, jalapeno and the remaining 1 tablespoon oil and garlic cloves in a food processor and pulse until finely chopped. Add to the quinoa along with 3/4 teaspoon salt. Cook over medium-low heat, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the Parmesan. Slice the pork tenderloin and divide between 4 plates with the quinoa. Sprinkle with the remaining 1 tablespoon cheese and a few cilantro leaves for garnish.
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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.

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.

Steps:

• Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
• In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

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.

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.