Roast Pork Tenderloin with Pomegranate Quinoa Salad

As seen on Chef Alli’s Farm Fresh Kitchen, Thursday, December 26, 2013, WIBW 13 News This Morning Segment, sponsored by Kansas Farm Bureau.  



1 pork tenderloin, approx. 1 lb.

Sauce
1 cup cranberry juice
1/4 cup balsamic vinegar
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 Tbs. olive oil
2 cloves garlic, minced
1 Tbs. spicy brown mustard
1 Tbs. brown sugar
1/2 tsp. freshly ground black pepper

Quinoa Salad
1 cup uncooked quinoa, any color
2 cups vegetable or beef broth
2 cups spinach, loosely packed, chopped
1/2 cup pomegranate seeds (or substitute 1/4 cup dried cranberries)
1/4 cup chopped toasted pecans
2 oz. crumbled feta

Sear tenderloin off on all sides and place onto a foil-lined baking sheet; place tenderloin into a preheated 425 degree F. oven and roast until internal temperature reaches 145 degrees.  Remove from oven and cover pork with foil to rest.  Meanwhile, in a small sauce pan, combine sauce ingredients and simmer over low heat until sauce is reduced by about half and slightly thickened.  In a large sauce pan, cook quinoa in broth until tender; let cool slightly, then stir in spinach, pomegranate seeds and pecans.
 
Slice tenderloin into medallions; place prepared quinoa salad onto serving platter, placing pork medallions around salad.  Brush medallions with warm sauce; top quinoa salad with crumbled feta.  Serve at once.


Now You’re Cookin’,
Chef Alli

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