Pork Tenderloin With Quinoa and Greens

Total Time
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.

Ingredients Nutrition


  1. Rub curry paste on all sides of pork. Arrange pork on a jelly-roll pan and refrigerate.
  2. 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.
  3. 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.
  4. 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.
  5. Thinly slice pork and divide among 4 serving plates. Serve with kale, quinoa, and yogurt. Garnish with parsley, if desired.

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