Pork Tenderloin With Jewelled Quinoa Pilaf
- Ready In:
- 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
- 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.
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RECIPE SUBMITTED BY
I'm a young (if I do say so myself!) mom to 3 boys, ages 4, 2 and 4 months (as of Jan 08), and my husband and I live on 19 acres outside of a small village called Douglas. I grew up in Ottawa, but always wanted to live in this area, having spent a lot of time around here at my parents' cottage. Most of my time is spent with my boys and taking care of our new old 100 year old farmhouse. I absolutely love cooking and trying new things, and I'm very much into natural healing and healing through diet.