Danielle Daly
Quinoa studded with pomegranate seeds adds a festive touch to perfectly cooked pork.
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Yields:
4
servings
Total Time:
0
hours
35
mins
2
tbsp.
tbsp.
olive oil, divided
1
clove garlic, thinly sliced
4
c.
c.
baby spinach (about 5 oz)
2
small pork tenderloins (about ¾ lb each), cut into 4 equal pieces
2
tbsp.
tbsp.
white wine vinegar
- Heat 1 tablespoon oil in medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per package directions. Fluff with a fork and fold in spinach.
- While quinoa cooks, heat a skillet on medium. Add remaining tablespoon oil, season pork with ½ teaspoon each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°F, 12 to 14 minutes.
- Meanwhile, in small bowl, whisk together vinegar, marmalade, and mustard. Transfer pork to a cutting board and let rest 5 minutes. Discard any oil left in pan. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork.
- Slice pork, serve over quinoa, and sprinkle with pomegranate seeds.
Nutritional Info: About 545 calories, 16 g fat (3 g saturated), 45 g protein,
410 mg sodium, 54 g carb, 6 g fiber
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Source : Goodhousekeeping
