SPICE-RUBBED PORK WITH QUINOA
Active Time: 15 minutes Total Time: 35 minutes Serves 4
2 teaspoons smoked paprika
1/2 teaspoons red pepper flakes
2 teaspoons ground cumin
2 pork tenderloins (1 3/4 pounds total) halved crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 cup quinoa, rinsed
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde, for serving (optional)
1. Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
3. Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.
Per serving: Calories 512; Fat 17 g (Saturated 4 g); Cholesterol 111 mg; Sodium 1060 mg; Carbohydrate 42 g; Fiber 5 g; Protein 47 g
I ended up having to buy a large pork tenderloin, so my cooking time was closer to 40 minutes to reach the 145 degree mark. Don't be afraid of the spices - they give the meat a great flavor and the salsa verde is a wonderful addition. You can also reduce the sodium by not having a heavy hand when tasting and I left it out of the water for the quinoa.
Life is good - enjoy!