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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course, Salad, Side Dish
Servings 4
Calories 537 kcal


  • Medium saucepan
  • Large plate
  • Cutting Board
  • Large knife
  • Large cast-iron skillet
  • Measuring cup(s)
  • Measuring spoons
  • Tongs
  • Aluminum foil
  • Large bowl
  • Whisk



  • 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
Keyword Apples, Easy Recipes, Entertaining, Gluten-Free, Healthy Eating, High Protein, Holidays, Leftovers, Party Food, Whole Grain
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