- 4
Ingredients
- 4 c chopped sweet potatoes, about 2 medium
- 1 sweet onion, sliced
- 3 cloves garlic, crushed
- 1/2 tsp salt, divided
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil, divided
- 1 lb pork tenderloin, trimmed
- 1 Tbsp Paula Deen Paprika Spice blend
- 1-3/4 c chicken broth
- 1 c quinoa, rinsed and drained
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 c queso fresco cheese
- 1/4 c chopped fresh cilantro
- 2 Tbs fresh lime juice
Preparation
Step 1
Preheat oven to 400 degrees. Spray a rimmed baking sheet with nonstick cooking spray.
In a large bowl, combine potatoes, onion, garlic, 1/4 tsp salt, pepper, and 1/2 Tbsp oil. Spread potato mixture evenly on half of prepared baking sheet. Place tenderloin on other half of baking sheet. Rub remaining 1/4 tsp salt and Paprika Spice Blend evenly on tenderloin.
Bake for 20 minutes, or until tenderloin is cooked to desired degree of doneness and potatoes are tender.
Remove and discard garlic cloves. Let tenderloin stand for 10 minutes before slicing.
In a medium saucepan, combine broth and quinoa over medium-high heat. Bring to a boil; cover, reduce heat and simmer for 10 minutes, or until liquid is absorbed.
In a large bowl, combine potato mixture, cooked quinoa, black beans, queso fresco, cilantro, lime juice and remaining 1/2 Tbsp olive oil.
Serve tenderloin over quinoa mixture.
Note: Queso fresco is a soft crumbly cheese from Latin America. If it's not available, you can substitute feta cheese.