Spiced-Rubbed Pork with Quinoa

By homechef2

Ingredients

• 2 t paprika
• 1/2 t red pepper flakes
• 2 t cumin
• Kosher salt
• 2 pork tenderloins (1 3/4 pounds total) halved crosswise
• 1 T extra-virgin olive oil, plus more for drizzling
• 1 C quinoa, rinsed - cooked in 1 1/4 C beef or chicken broth
• 1 1/2 cups frozen corn, thawed
• 2 green onions, thinly sliced
• Fresh ground pepper
• Jarred salsa verde, for serving (optional)

Preparation

Step 1

Preheat the oven to 425 degrees.

Combine the paprika, red pepper flakes, cumin and 2 t 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 th meat registers 145 degrees, 15-20 minutes. Transfer to a cutting board and let rest, 5 minutes.

Meanwhile bring a large pot of broth to a boil, Add the quinoa and cook until tender - 15 minutes. Drain and fluff. Toss with the corn, green onions, salt and pepper to taste.

Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde

Calories 512, Fat 17g, Cholesterol 111mg, Carbohydrate 42g, Fiber 5g, Protein 47g