Smoky Pork with Quinoa Pilaf

Smoky Pork with Quinoa Pilaf
Servings: 4 Prep 10 mins Cook 20 mins Roast 450°F 18 mins

Ingredients

  • 1 pork tenderloin (1-1/4 pounds)
  • 1 tablespoon smokehouse maple seasoning (such as McCormick)
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 1 cup uncooked quinoa
  • 1 3/4 cups low-sodium chicken broth
  • 2 tablespoons maple syrup
  • 3/4 cup dried cranberries
  • 1/2 teaspoon salt
  • 3/4 cup peas

Make It

1. Heat oven to 450 degrees F. Season pork with 2-1/2 teaspoons of the smokehouse seasoning. Heat 2 teaspoons of the oil in large nonstick oven-safe skillet over medium-high heat. Brown pork 2 minutes or until golden. Roast at 450 degrees F for 18 minutes or until internal temperature reaches 140 degrees F on an instant-read thermometer. Remove from oven; let stand 5 minutes.

2. Meanwhile, in medium-size saucepan, heat 1 teaspoon oil over medium-high heat. Add onion and quinoa to saucepan. Stir in broth, syrup, cranberries, 2 1/2 teaspoons smokehouse seasoning and salt.

3. Bring quinoa mixture to a boil. Cover; reduce heat to medium-low. Simmer about 20 minutes or until liquid is absorbed. Stir in peas and heat through. Slice pork; serve with quinoa.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 529, Fat, total (g): 14, chol. (mg): 96, sat. fat (g): 3, carb. (g): 63, fiber (g): 6, pro. (g): 38, sodium (mg): 96, Percent Daily Values are based on a 2,000 calorie diet.

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