Pork Tenderloin With Quinoa Pilaf
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Pork tenderloin medallions with a tangy orange-mustard glaze served over a quinoa pilaf with wilted spinach and pomegranate seeds.
Ingredients
- 29.6 ml extra virgin olive oil divided
- 1 clove garlic thinly sliced
- 355 ml quinoa
- 946 ml baby spinach
- 2 small pork tenderloins cut into 4 equal pieces
- 2.46 ml salt
- 2.46 ml pepper
- 29.6 ml white wine vinegar
- 29.6 ml orange marmalade
- 9.86 ml Dijon mustard
- 118 ml pomegranate seeds for topping
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 129 mg
- Iron: 4.56 mg
- Magnesium: 163 mg
- Phosphorus: 394 mg
- Potassium: 730 mg
- Zinc: 2.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml quinoa
- 946 ml baby spinach
- 2.46 ml salt
- 2.46 ml pepper
- 29.6 ml white wine vinegar
- 29.6 ml orange marmalade
- 9.86 ml Dijon mustard
Prepare
- 29.6 ml extra virgin olive oil, divided
- 1 clove garlic, thinly sliced
- 2 small pork tenderloins, cut into 4 equal pieces
- 118 ml pomegranate seeds, for topping
Let's Cook
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Step 1.
Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the sliced garlic and cook, stirring occasionally, until fragrant and lightly toasted, about 2 minutes.
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Step 2.
Add the quinoa to the saucepan and cook according to package directions (typically adding water, bringing to a boil, then simmering covered until tender, about 15 minutes). Once done, fluff with a fork and fold in the baby spinach until wilted.
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Step 3.
While the quinoa cooks, heat a large skillet over medium heat. Add the remaining 1 tablespoon olive oil. Season the pork pieces with salt and pepper, then add to the skillet. Cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into the thickest part registers 145°F, about 12 to 14 minutes.
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Step 4.
Meanwhile, in a small bowl, whisk together the white wine vinegar, orange marmalade, and Dijon mustard until smooth.
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Step 5.
Transfer the cooked pork to a cutting board and let rest for 5 minutes. Discard any oil left in the skillet. Add the mustard mixture to the skillet and bring to a simmer over medium heat, scraping up any browned bits. Cook until thickened, 2 to 3 minutes. Brush the glaze over the rested pork.
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Step 6.
Slice the pork into medallions. Serve over the quinoa pilaf and sprinkle with pomegranate seeds.