Pork Tenderloin With Quinoa and Greens

Submitted by Mimi22

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 29.58 ml indian curry paste
• 793.78 g pork tenderloin, cut crosswise in half (2)
• 2 (793.78 g) can chicken broth, divided
• 236.59 ml quinoa, rinsed and drained
• 453.59 g bag fresh kale, washed and chopped
• 2 large garlic cloves, pressed through a garlic press
• 14.79 ml olive oil
• low-fat plain yogurt (optional)
• fresh parsley sprig, for garnish

directions

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.