Pork Tenderloin with Quinoa and Greens

Pork Tenderloin with Quinoa and Greens Enlarge Image
Makes:
6 servings
Prep:
20 mins
Roast:
25 mins 425°F
Stand:
10 mins to 5 mins
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Pork Tenderloin with Quinoa and Greens

Ingredients
2
tablespoons curry paste
2
12 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)

Directions

  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.

Nutrition Facts

(Pork Tenderloin with Quinoa and Greens)
    Per serving:
  • 296 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 74 mg chol.,
  • 468 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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