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Pork Tenderloin with Quinoa Salad and Cherry Tomatoes

COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
2-4
RATE THIS RECIPE
(26)
Pork Tenderloin with Quinoa Salad and Cherry Tomatoes
Ryan DePersio
COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
2-4
RATE THIS RECIPE
(26)

Ingredients

Pork
  • 1 1-pound pork tenderloin
  • 10 sage leaves, finely diced
  • 3 cloves garlic, grated
  • 1/2 cup olive oil
  • 2 lemons, zested
  • Quinoa salad
  • 1/2 cup white quinoa
  • 1/2 cup red quinoa
  • 2 cups vegetable stock, divided
  • 1/2 cup cucumbers, very thinly sliced
  • 1 lime, juiced
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • Cherry tomatoes
  • 1 cup mixed cherry tomatoes
  • 4 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoons chopped chives
  • Salt and pepper, to taste
  • Chef notes

    I love this recipe because it's super flavorful, packs a big flavor punch and it's still healthy! 

    Technique tip: Use a microplane grater for the garlic to make sure you don't have big chunks of garlic that can burn in oven.

    Swap option: This recipe also works well with roasted chicken breast for non-pork eaters.

    Preparation

    For the pork:

    Trim the silver skin off of the pork. Place it in a zip lock bag with the sage, garlic, olive oil and lemon zest. Seal the bag and place in the refrigerator. Let marinate for 45 minutes to 1 hour.

    Preheat oven to 375°F.

    Take the loin out of the fridge and place on a rack over a baking sheet to get to room temp.

    Place baking sheet in the oven and cook for 15-17 minutes until the internal temperature reaches 145°F-160°F depending on your desired doneness. Let rest for 5 minutes before cutting slicing.

    For the quinoa salad:

    Place each type of quinoa in separate pots with 1 cup each of stock, season with salt and pepper, cover and simmer for 10-12 minutes or until quinoa is cooked and liquid has evaporated. Take out and cool on a tray.

    Once cool, combine both types of quinoa in a bowl with the cucumber, lime juice and olive oil, and season with salt and pepper to taste.

    For the cherry tomatoes:

    Score cherry tomatoes with a small X on bottom. In a bowl, toss them with 2 tablespoons of olive oil and season with salt and pepper to taste. Place the tomatoes on a baking sheet and cook in the oven for 5 minutes or until the skins blister.

    Let cool and then peel skins off the tomatoes. Place the peeled tomatoes in a bowl and drizzle them with the remaining olive oil, red wine vinegar and chives. Season with salt and pepper to taste. Set aside.

    To assemble:

    Spoon the quinoa salad onto each plate, place the sliced pork on top, garnish with the cherry tomatoes and serve.