Prep 15 mins
Cook 25 mins
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.
- 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
- 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.