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- 2 tablespoons curry paste
- 2 12 - 16 ounces pork tenderloins
- 2 14 ounce can chicken broth
- 1 cup quinoa
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 12 ounces fresh kale, stemmed and torn
- 1/2 cup plain lowfat yogurt (optional)
- Chopped fresh parsley (optional)
1. Preheat oven to 425 degrees F. Using your fingers, rub curry paste on all sides of pork. Place pork on a rack in a shallow roasting pan.
2. Roast pork for 20 to 30 minutes or until an instant-read thermometer inserted in thickest part of tenderloin registers 145 degrees F. Remove pork from oven. Cover with foil and let stand for 10 minutes.
3. Meanwhile, in a medium saucepan bring 1 can of the broth to boiling over medium-high heat. Add quinoa, olive oil, and garlic; reduce heat. Cover and simmer about 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; let stand, covered, for 5 minutes.
4. Meanwhile, in a large saucepan bring the remaining 1 can broth and the kale to boiling over medium-high heat; reduce heat. Cover and simmer about 20 minutes or until kale is tender, stirring occasionally. Using a slotted spoon, transfer kale to a large serving bowl; stir in quinoa.
5. Thinly slice pork. Serve with quinoa mixture and, if desired, yogurt. If desired, garnish with parsley.
- Servings Per Recipe 6,
- cal. (kcal) 296,
- Fat, total (g) 8,
- chol. (mg) 74,
- sat. fat (g) 2,
- carb. (g) 27,
- fiber (g) 3,
- pro. (g) 30,
- sodium (mg) 468,
- Vegetables () 2,
- Starch () 2,
- Lean Meat () 3,
- Fat () 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet