Pork Tenderloin with Jewelled Quinoa Pilaf
Elevate your dinner table with this flavorful and visually stunning Pork Tenderloin with Jewelled Quinoa Pilaf. Juicy, perfectly seasoned pork tenderloin is seared to golden perfection, then roasted to ensure a tender, mouthwatering bite. Paired with a vibrant quinoa pilaf brimming with sweet dried apricots, tart cranberries, crunchy toasted almonds, and ruby-red pomegranate seeds, this dish delivers a delightful balance of savory and sweet. Fresh herbs like parsley and mint, along with a splash of zesty lemon juice, brighten the dish, while the warm spices on the pork add depth and intrigue. Ready in just 50 minutes, this wholesome, protein-packed meal is as nutritious as it is beautiful, making it a perfect choice for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Quinoa
- 2 cups Chicken or vegetable broth
- 0.5 cup Dried apricots, chopped
- 0.5 cup Dried cranberries
- 0.25 cup Slivered almonds, toasted
- 0.5 cup Pomegranate seeds
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Rub it with 1 tablespoon of olive oil, then season evenly with garlic powder, smoked paprika, ground cumin, 1 teaspoon of salt, and black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 5-10 minutes before slicing.
While the pork is roasting, rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and toast for 2-3 minutes, stirring frequently.
Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
Remove the quinoa from the heat and fluff with a fork. Stir in the dried apricots, dried cranberries, toasted almonds, pomegranate seeds, parsley, mint, lemon juice, butter, and the remaining 0.5 teaspoon of salt.
Slice the rested pork tenderloin into medallions and serve alongside the jewelled quinoa pilaf. Garnish with additional parsley and pomegranate seeds if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 8135 mg | 354% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 109.4 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
