Spicy Pork Tenderloin with Tart Quinoa
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 373, total fat 15 G., saturated fats 3 G., proteins 30 G., carbohydrates 31 G., fiber 4 G., cholesterol 74 mg, sodium 452 mg, sugar 0 G.
Calories 373, total fat 15 G., saturated fats 3 G., proteins 30 G., carbohydrates 31 G., fiber 4 G., cholesterol 74 mg, sodium 452 mg, sugar 0 G.
For dinner, prepare a juicy pork tenderloin with a crisp, spicy cumin and cilantro crust and serve it on a bed of tart quinoa mixed with cilantro, lime, and jalapeño. To avoid overcooking the tenderloin in the oven, we recommend using a meat thermometer. Insert it into the thickest part of the tenderloin. Remember, the pork will finish cooking a little further while resting after roasting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of quinoa, rinsed
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 cloves garlic, coarsely chopped
- 1 small pork tenderloin, fat trimmed (about 450 g)
- 2 tablespoons extra-virgin olive oil
- 2 cups small spinach
- 0.5 cup fresh cilantro leaves + extra for serving
- Juice of 1 lime
- Half a small jalapeño (remove seeds to reduce heat)
- 2 tbsp. l. parmesan or cotija cheese
We recommend
Recipes with similar ingredients: pork tenderloin, quinoa, coriander, cumin, spinach, Cotija cheese, cilantro, lime
Cooking the dish according to the recipe:
- Preheat the oven to 190°C (375°F). Place the quinoa in a medium saucepan filled two-thirds full with water. Bring to a boil, reduce heat, and simmer until tender, about 12 minutes. Drain and rinse the quinoa under cold water. Drain again, then return it to the saucepan.
- Meanwhile, combine the coriander, cumin, 1 clove of garlic, 0.5 teaspoon of salt, and 1 teaspoon of black pepper in a mortar and pestle to form a coarse paste (or use a food processor). Rub the pork tenderloin with the spice mixture on all sides.
- In a large ovenproof skillet, heat 1 tablespoon olive oil over medium heat until very hot. Add the pork tenderloin and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer the skillet to the oven and roast the pork until cooked through or until an electronic meat thermometer inserted into the thickest part of the tenderloin registers 145°F (65°C), about 15 minutes. Let the pork rest for 5 minutes.
- Combine the spinach, cilantro, lime juice, jalapeño, remaining 1 tablespoon olive oil, and garlic cloves in a food processor and finely chop. Add to the quinoa along with 3/4 teaspoon salt. Cook over medium heat, stirring, until heated through, about 3 minutes. Stir in 1 teaspoon Parmesan cheese. Slice the pork tenderloin and divide among 4 plates with the quinoa. Sprinkle with the remaining 1 tablespoon cheese and cilantro.
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