Spice-Rubbed Pork Tenderloin with Zesty Quinoa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 0
- Protein
- 30
- Cholesterol
- 74
- Sodium
- 452
- Total: 35 min
- Active: 35 min
Ingredients
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
Directions
- 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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