Prep 20 mins
Cook 15 mins
My mom found this recipe somewhere and sent it to me. It's absolutely delicious, and beautiful enough for company.
- 680.38 g pork tenderloin
- 3.69 ml lemon pepper
- 3.69 ml salt
- 14.79 ml oil
- 1 medium red onion, chopped
- 1 medium granny smith apple, peeled, cored, and diced
- 236.59 ml uncooked quinoa, rinsed if necessary
- 473.18 ml chicken broth
- 2 medium carrots, peeled and shredded
- 177.44 ml dried cranberries
- 118.29 ml walnuts, chopped
- 118.29 ml feta cheese, crumbled
- 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.
We didn't like this at all. The quinoa mixture sounded good, but it was not appealing to look at and was pretty bland. My husband wouldn't even eat the pork tenderloin and he loves meat.
This was good...very different with the sweetness, but not overly sweet since the cranberries and apples are both tarty. Great recipe when you want healthy.
This recipe is amazing! So many different flavors and they all go so well together. Will definitely make again!