Pork Tenderloin With Jewelled Quinoa Pilaf

My mom found this recipe somewhere and sent it to me. It's absolutely delicious, and beautiful enough for company.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  pork tenderloin
• 3⁄4 teaspoon lemon pepper
• 3⁄4 teaspoon salt
• 1  tablespoon  oil
• 1  medium red onion, chopped
• 1  medium granny smith apple, peeled, cored, and diced
• 1  cup  uncooked quinoa, rinsed if necessary
• 2  cups chicken broth
• 2  medium carrots, peeled and shredded
• 3⁄4 cup dried cranberries
• 1⁄2 cup walnuts, chopped
• 1⁄2 cup feta cheese, crumbled

Directions

1. 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.
2. In the same skillet, reduce heat to medium and saute the onion and apple 5 minutes, or until tender.
3. Add quinoa, stirring 1 minute to toast.
4. Add broth, carrots, cranberries, and remaining salt and pepper. Mix well.
5. 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.
6. Remove pork to rest, and let quinoa sit for 2 minutes.
7. Stir walnuts and feta cheese into quinoa mixture. Thinly slice pork and serve.