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Pork Tenderloin with Quinoa and Greens

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

Nutrition Facts (Pork Tenderloin with Quinoa and Greens)
  • 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

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