Pork Tenderloin With Quinoa And Greens Recipes

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SPICE-RUBBED PORK TENDERLOIN WITH ZESTY QUINOA



Spice-Rubbed Pork Tenderloin with Zesty Quinoa image

Enjoy this cumin-and-coriander pork on a bed of vibrant quinoa mixed with cilantro, lime and jalapeno.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup quinoa, rinsed
1 teaspoon coriander seed
1 teaspoon cumin seed
2 garlic cloves, coarsely chopped
Kosher salt and freshly ground pepper
1 small pork tenderloin, trimmed (about 1 pound)
2 tablespoons extra-virgin olive oil
2 cups baby spinach
1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
Juice of 1 lime
1/2 small jalapeno (seeds removed for less heat)
2 tablespoons Parmesan or Cotija cheese

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICE-RUBBED PORK WITH QUINOA



Spice-Rubbed Pork With Quinoa image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
Kosher salt
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 cup quinoa, rinsed
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde, for serving (optional)

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.

PORK TENDERLOIN WITH QUINOA AND GREENS



Pork Tenderloin With Quinoa and Greens image

Using lean pork tenderloin (it's comparable to boneless, skinless chicken breast in fat and calories) is the ticket to a fast and healthy family meal. From BHG.

Provided by Punky Julster

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons indian curry paste
1 3/4 lbs pork tenderloin, cut crosswise in half (2)
2 (14 ounce) cans chicken broth, divided
1 cup quinoa, rinsed and drained
1 (16 ounce) bag fresh kale, washed and chopped
2 large garlic cloves, pressed through a garlic press
1 tablespoon olive oil
low-fat plain yogurt (optional)
fresh parsley sprig, for garnish

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.

Nutrition Facts : Calories 1014.4, Fat 22.2, SaturatedFat 4.5, Cholesterol 129.1, Sodium 1227.5, Carbohydrate 139.2, Fiber 25.8, Sugar 0.7, Protein 87.7

QUINOA STUFFED PORK TENDERLOIN



Quinoa Stuffed Pork Tenderloin image

I've been searching for stuffing recipes that don't use bread as I try and avoid gluten. This quinoa stuffing was my own solution. The sweetness of the apple and raisins in this dish plays nicely with baked yams. Hopefully there are others who will enjoy it as much as I did.

Provided by cameal

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h45m

Yield 4

Number Of Ingredients 14

¼ cup uncooked quinoa
½ cup water
2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, chopped
1 small apples - peeled, cored and chopped
¼ cup raisins
2 tablespoons pine nuts
4 mushrooms, chopped
2 tablespoons white wine
1 (1 pound) pork tenderloin
1 pinch ground cinnamon
1 pinch garam masala, or to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 21.2 g, Cholesterol 49.1 mg, Fat 12.5 g, Fiber 2.6 g, Protein 21.2 g, SaturatedFat 2.3 g, Sodium 44 mg, Sugar 9.2 g

PORK TENDERLOIN WITH JEWELLED QUINOA PILAF



Pork Tenderloin With Jewelled Quinoa Pilaf image

My mom found this recipe somewhere and sent it to me. It's absolutely delicious, and beautiful enough for company.

Provided by CountryMama

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs pork tenderloin
3/4 teaspoon lemon pepper
3/4 teaspoon salt
1 tablespoon oil
1 medium red onion, chopped
1 medium granny smith apple, peeled, cored, and diced
1 cup uncooked quinoa, rinsed if necessary
2 cups chicken broth
2 medium carrots, peeled and shredded
3/4 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup feta cheese, crumbled

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.

Nutrition Facts : Calories 423.2, Fat 19.6, SaturatedFat 5.2, Cholesterol 86, Sodium 761.3, Carbohydrate 30.1, Fiber 4.2, Sugar 5.6, Protein 32.4

PORK FRIED QUINOA



Pork Fried Quinoa image

These tiny quinoa seeds really are sponges for flavor. I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil and a handful of very lean smoked ham.

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 cup quinoa
1 ½ cups cold water
salt to taste
1 tablespoon vegetable oil
1 cup cubed fully cooked ham
½ cup diced red bell pepper
½ cup chopped green onion, white and green parts separated
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon soy sauce, or to taste
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
1 teaspoon sesame seeds, or to taste

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.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 30.3 g, Cholesterol 18.9 mg, Fat 12.6 g, Fiber 4.5 g, Protein 12.8 g, SaturatedFat 2.8 g, Sodium 730.5 mg, Sugar 1.2 g

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