Spice-Rubbed Pork with Quinoa
- 1 of 1 Combine 1 cup red quinoa with 2 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook 20 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork. Stir in 8 oz halved yellow grape tomatoes, 1/4 cup chopped parsley, 1/4 cup chopped pecans, 2 tbsp lime juice, 1 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp pepper. In a small bowl, combine 2 tbsp brown sugar, 2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Place a pork tenderloin (1 1/4 lbs) on a foil-lined baking sheet. Brush 1 tsp extra-virgin olive oil on pork, then coat with spice rub. Roast at 400 degrees for 18 to 20 minutes, until pork reaches 145 degrees . Let rest 5 minutes before slicing. Serve over quinoa.
Servings Per Recipe: 4
Per Serving: 730 mg sodium, 2 g sat. fat, 12 g sugar, 36 g pro., 40 g carb., 6 g fiber, 16 g Fat, total, 440 kcal cal.