Pork with Quinoa Pilaf

Quinoa, a tiny grain that's high in protein, makes a light and fluffy pilaf to serve with the pork tenderloin slices. Chopped apple, dried cranberries, walnuts, and feta cheese round out this satisfying dinner recipe.

Recipe from Family Circle
Pork with Quinoa Pilaf
10 mins
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  • 1 1/2 pounds pork tenderloin
  • 3/4 teaspoon lemon-pepper seasoning
  • 3/4 teaspoon salt
  • 1 tablespoon oil
  • 1 medium-size red onion, chopped
  • 1 medium-size Granny Smith apple, peeled, cored and diced
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 2 carrots, peeled and shredded
  • 3/4 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1/2 cup crumbled feta cheese
Season pork tenderloin with 1/2 teaspoon of the lemon-pepper seasoning and 1/2 teaspoon of the salt. Heat oil in 12-inch nonstick skillet over medium-high heat. Brown pork 4 minutes, turning until golden. Remove.
In same skillet, reduce heat to medium. Saute onion and apple for 5 minutes or until tender. Add quinoa; cook, stirring, 1 minute to toast. Add broth, carrots, cranberries and remaining 1/4 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt; mix well.
Place pork on top of quinoa mixture in skillet. Cover; bring to a boil. Reduce heat to medium low; simmer about 15 minutes until pork registers 150 degrees F on instant-read thermometer, liquid is absorbed and quinoa is tender. Remove pork from skillet; let quinoa mixture sit for 2 minutes. Thinly slice pork. Stir walnuts and feta cheese into quinoa mixture. Place 3/4 cup quinoa pilaf onto each plate; fan sliced pork on top. Serve with steamed green beans, if desired.

nutrition information

Per Serving: cal. (kcal) 430, Fat, total (g) 18, chol. (mg) 80, sat. fat (g) 4, carb. (g) 37, fiber (g) 4, pro. (g) 32, sodium (mg) 594, Percent Daily Values are based on a 2,000 calorie diet
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