Pork with Quinoa Pilaf
Recipe from Family Circle

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.

Pork with Quinoa Pilaf

by 7  people

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Servings: 6
Prep Time: 10 mins
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  • 1 1/2  pounds 
    pork tenderloin
  • 3/4  teaspoon 
    lemon-pepper seasoning
  • 3/4  teaspoon 
  • 1   tablespoon 
  • 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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