Pork Tenderloin with Quinoa Pilaf

Entrees | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 Tablespoons olive oil
  • 1 clove garlic, thinly sliced
  • 1 1/2 cup quinoa
  • 4 cup baby spinach (about 5 oz)
  • 2 small pork tenderloins (about ¾ lb each), cut into 4 equal pieces
  • Kosher salt and pepper
  • 3 Tablespoons white wine vinegar
  • 2 Tablespoons orange marmalade
  • 2 teaspoons Dijon mustard
  • 1/2 cup pomegranate seeds


  • Heat 1 Tbsp oil in a medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per pkg. directions. Fluff with a fork and fold in spinach.
  • While quinoa cooks, heat a skillet on medium. Add remaining Tbsp oil, season pork with ½ tsp each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°, 12 to 14 minutes.
  • Meanwhile, in a 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.


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