Tuesday, November 25, 2014

Pork Tenderloin and Quinoa Salad

I've always been intimidated by pork tenderloin, because it can dry out so easily when it's cooked. But I think this recipe is fool proof!

Pork Tenderloin

2, 1.5 lb pork tenderloins
seasoning blend*
Aluminum Foil
Rimmed baking sheet
*I used a blend of garlic, salt, pepper, paprika, onion powder, oregano, and rosemary. If you don't have a blend, just slather on whatever spices you have.  And use a lot!

1. Bring pork tenderloins close to room temp. Trim and season well.
2. Place on an aluminum foil lined baking sheet.
3. Bake at 375* for 45 minutes.
4. Remove from oven. Let rest for 10 minutes in an aluminum foil teepee. Slice and serve.

Fresh Quinoa Salad

Purple Onion(optional) 
Olive oil 
Pine nuts 

1. Cook quinoa according to it's package directions.
2. Drain and place in a bowl to cool.
3. Chop tomatoes, cucumber, avocado, and onion
4. Add oil, chopped veggies, pine nuts, and salt and pepper.
5. Serve cold.

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