Spice-Rubbed Pork With Quinoa

Total Time:
35 min
15 min
20 min

4 servings

  • 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)
  • 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.

  • Per Serving: Calories 512; Fat 17 g (Saturated 4 g); Cholesterol 111 mg; Sodium 1,060 mg; Carbohydrate 42 g; Fiber 5 g; Protein 47 g

  • Photograph by Antonis Achilleos

Quinoa is a nutty-tasting high-protein grain. If you can't find it, use couscous.

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