SPICE-RUBBED PORK TENDERLOIN WITH ZESTY QUINOA
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
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.
QUINOA STUFFED PORK TENDERLOIN
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
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
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
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
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
PORK TENDERLOIN WITH QUINOA AND GREENS
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
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
More about "quinoa stuffed pork tenderloin recipes"
QUINOA STUFFED PORK LOIN ROAST : 6 STEPS (WITH PICTURES)
From instructables.com
Estimated Reading Time 5 mins
- Assemble Your Ingredients. 4-5 lb pork loin roast. 2 cups water. 1 cup red quinoa. 1/2 cup olive oil. 2 onions chopped. 8 cloves garlic. 2 medium size (or 4 small) apples diced.
- Make the Quinoa. Because of its nutritional value quinoa makes a great alternative to Rice. Quinoa has a very high protein content, a balanced set of essential amino acids making it a complete protein source, It is a good source of dietary fiber and phosphorus and is high in magnesium and iron.
- Prepare the Rest of the Stuffing. In a medium to large skillet, Heat the olive oil over medium heat. Add the following ingredients to the oil. onion.
- Prepare the Pork. For a smaller roast I would recommend cutting the meat in half horizontally so that the meat opens up like a book. Since the roast I used was so thick it cut it into three.
- Putting It All Together. Preheat the oven to 425 degrees Fahrenheit. Season the meat on both sides with the cinnamon and the garam masala. Spoon the filling into the meat.
- Cookin' Time. Cook until the pork is no longer pink in the center. A meat thermometer inserted into the center of the filling should read at least 160 degrees F.
QUINOA STUFFED PORK TENDERLOIN - KITCHEN CONFIDANTE®
From kitchenconfidante.com
5/5 (3)Total Time 1 hrCategory Main CourseCalories 363 per serving
- Combine chicken stock and quinoa in a small saucepan. Bring to a boil over medium heat. Lower heat, cover and simmer for 15 minutes. When cooked, fluff the quinoa with fork.
- While the quinoa cooks, prepare the stuffing. Heat 1 tablespoon of olive oil in a large pan or deep sided saute pan over medium heat. Add the shallot, garlic and cook for about 1-2 minutes, or until the shallot is translucent. Stir in the celery, mushrooms, and prosciutto, and cook for another 2-3 minutes, or until the mushrooms soften. Stir in the parsley, sage, thyme, salt, and pepper. Stir in the kale and 1/2 cup cooked quinoa and cook for about a minute, to allow the kale to wilt. Adjust seasoning to taste. Remove from heat and cool while you prepare the tenderloin.
- Butterfly the tenderloin by slicing in half lengthwise, making sure not to cut all the way through -- you want to be able to open the tenderloin like a book. Place between two sheets of plastic wrap and use a meat mallet (or heavy skillet) to pound the tenderloin to about 1/4 inch thickness.
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