Smoky Pork with Quinoa Pilaf
- 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
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.