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