Pork Quinoa Salad with Cherries and Balsamic
Courtesy of National Pork Board
Servings: 6
Prep Time: 20 Min.
Cook Time: 30 Min.
Marinate: 4 Hr.
Prep Time: 20 Min.
Cook Time: 30 Min.
Marinate: 4 Hr.
What you need:
* 1 lb. pork tenderloin, trimmed
* 5 Tbsp. balsamic vinegar, divided
* 3 Tbsp. olive oil, divided
* salt and pepper
* 1 c. quinoa
* 3/4 c. dried tart cherries
* 6 scallions, thinly sliced
* 1/4 c. almonds, sliced, toasted, divided
* 2 c. kale, or baby spinach leaves, shredded
* 5 Tbsp. balsamic vinegar, divided
* 3 Tbsp. olive oil, divided
* salt and pepper
* 1 c. quinoa
* 3/4 c. dried tart cherries
* 6 scallions, thinly sliced
* 1/4 c. almonds, sliced, toasted, divided
* 2 c. kale, or baby spinach leaves, shredded
What to do:
1. Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.
2. Preheat oven to 425°F.
3. Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.
4. Roast pork until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 10 minutes.
5. While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn't absorbed, then cover and set aside.
6. Cut pork into 1-inch pieces. In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar, and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.
* Serve this colorful, sweet-tart salad alongside a sandwich, a wrap, or roasted vegetables. In a larger portion, it makes a satisfying entrée, and is great over salad greens or spaghetti squash. To make the recipe your own, try using different grains, dried fruits and nuts.
* Nutritional Information per 1 cup (side dish portion)
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Preheat oven to 425°F.
3. Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.
4. Roast pork until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 10 minutes.
5. While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn't absorbed, then cover and set aside.
6. Cut pork into 1-inch pieces. In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar, and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.
* Serve this colorful, sweet-tart salad alongside a sandwich, a wrap, or roasted vegetables. In a larger portion, it makes a satisfying entrée, and is great over salad greens or spaghetti squash. To make the recipe your own, try using different grains, dried fruits and nuts.
* Nutritional Information per 1 cup (side dish portion)
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 310; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 50mg; Total Carbs: 36g; Fiber: 4g; Protein: 22g; Sodium: 80mg;