Pork Tenderloin With Jewelled Quinoa Pilaf |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My mom found this recipe somewhere and sent it to me. It's absolutely delicious, and beautiful enough for company. 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.
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