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.
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.