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.
Ingredients
- 1 1-pound pork tenderloin
- 10 sage leaves, finely diced
- 3 cloves garlic, grated
- 1/2 cup olive oil
- 2 lemons, zested
- 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
- 1 cup mixed cherry tomatoes
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 1 tablespoons chopped chives
- Salt and pepper, to taste
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.