Pork with Quinoa Pilaf

Quinoa, a tiny grain that's high in protein, makes a light and fluffy pilaf to serve with the pork tenderloin slices. Chopped apple, dried cranberries, walnuts, and feta cheese round out this satisfying dinner recipe.

Pork with Quinoa Pilaf
Servings: 6 Prep 10 mins Cook 25 mins


  • 1 1/2 pounds pork tenderloin
  • 3/4 teaspoon lemon-pepper seasoning
  • 3/4 teaspoon salt
  • 1 tablespoon oil
  • 1 medium-size red onion, chopped
  • 1 medium-size Granny Smith apple, peeled, cored and diced
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 2 carrots, peeled and shredded
  • 3/4 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1/2 cup crumbled feta cheese

Make It

1. Season pork tenderloin with 1/2 teaspoon of the lemon-pepper seasoning and 1/2 teaspoon of the salt. Heat oil in 12-inch nonstick skillet over medium-high heat. Brown pork 4 minutes, turning until golden. Remove.

2. In same skillet, reduce heat to medium. Saute onion and apple for 5 minutes or until tender. Add quinoa; cook, stirring, 1 minute to toast. Add broth, carrots, cranberries and remaining 1/4 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt; mix well.

3. Place pork on top of quinoa mixture in skillet. Cover; bring to a boil. Reduce heat to medium low; simmer about 15 minutes until pork registers 150 degrees F on instant-read thermometer, liquid is absorbed and quinoa is tender. Remove pork from skillet; let quinoa mixture sit for 2 minutes. Thinly slice pork. Stir walnuts and feta cheese into quinoa mixture. Place 3/4 cup quinoa pilaf onto each plate; fan sliced pork on top. Serve with steamed green beans, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 430, Fat, total (g): 18, chol. (mg): 80, sat. fat (g): 4, carb. (g): 37, fiber (g): 4, pro. (g): 32, sodium (mg): 594, Percent Daily Values are based on a 2,000 calorie diet.