Fresh pomegranate arils make any dinner look festive, this one included. A scoop of nutty quinoa plus a citrusy-glazed pork pack a one-two punch of whole grain and lean protein that will keep you full all night long and will hopefully help squash those cravings for consuming (as many) sweet treats during this festive season.
SERVES 4 | TOTAL COOK TIME – 35 mins
Per Serving = 510 Cals | Fat 14g | Carbs 63g | Protein 32g
2 tbsp. Extra virgin olive oil, divided
1 clove garlic, thinly sliced
1 1/2 c. quinoa
4 handfuls baby spinach
2 small pork tenderloins (about ¾ lb each), cut into 4 equal pieces
4 cups quinoa
Salt and pepper to taste
2 tbsp. white wine vinegar
2 tbsp. orange marmalade
2 tsp. Dijon mustard
1/2 of a pomegranate’s seeds
1. Heat 1 tablespoon extra virgin olive oil in medium depth saucepan on medium heat. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. 2. Add quinoa and cook per package directions. Fluff with a fork and fold in spinach. 3. While quinoa cooks, heat a skillet on medium. Add remaining tablespoon oil, season pork with ½ teaspoon each salt and pepper, and cook until browned on all sides )and an instant-read thermometer registers 145°F/62ºC), 12 to 14 minutes. 4. Meanwhile, in small bowl, whisk together vinegar, marmalade, and mustard. 5. Transfer pork to a cutting board and let rest 5 minutes. Discard any oil left in pan. 6. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork. 7. Slice pork, serve over quinoa, and sprinkle with pomegranate seeds.