Pork Tenderloin with Apple Cranberry Grain Salad
This delicious, sweet and savory dish is full of flavor and has it all covered on one platter! It is perfect for holidays, dinner party, or a weeknight meal with leftovers for the week!
- Medium saucepan
- Large plate
- Cutting Board
- Large knife
- Large cast-iron skillet
- Measuring cup(s)
- Measuring spoons
- Aluminum foil
- Large bowl
- ½ cup iO organic white quinoa
- ¼ cup iO organic red lentils
- ¼ cup iO organic extra virgin olive oil
- 1 Pork tenderloin about 1½ pounds
- ¾ tsp Salt
- ¾ tsp Black pepper
- 1 Garlic clove minced
- 2 Tbsp iO organic apple cider vinegar
- 2 tsp Dijon mustard
- 1 large Granny Smith apple cored and chopped
- ¼ cup iO organic dried cranberries
- ¼ cup iO organic raw walnuts
- 2 Tbsp Fresh parsley chopped, plus sprigs for garnish (optional)
- Preheat oven to 375°. In medium saucepan, bring 1 ½ cups water to a boil over high heat. Stir in quinoa and reduce heat to medium-low; cover and cook 8 minutes. Stir in lentils; cover and cook 7 minutes or until liquid is absorbed, and quinoa and lentils are tender. Spread on large plate; cool 10 minutes.
- In large cast-iron or oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Sprinkle pork with ½ teaspoon each salt and pepper; add to skillet and sear 5 minutes or until browned, turning to brown all sides. Transfer skillet to oven; roast pork 15-20 minutes or until internal temperature reaches 145°. Transfer pork to cutting board and tent loosely with aluminum foil; let stand 10 minutes.
- In large bowl, whisk garlic, vinegar, mustard, and remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper; stir in quinoa mixture, apple, cranberries, walnuts and parsley. Makes about 4 cups.
- Cut tenderloin crosswise into ½" thick slices; serve over grain salad garnished with parsley sprigs, if desired.
Serving: 5ozCalories: 537kcalCarbohydrates: 38gProtein: 40gFat: 25gSaturated Fat: 4gCholesterol: 92mgSodium: 572mgFiber: 5gSugar: 13g
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