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GREAT FOR GUESTS
DECEMBER 2019 GH 87
- Heat 1 Tbsp olive oil in medium saucepan on
medium. Add 1 clove garlic (thinly sliced) and cook,
stirring occasionally, until toasted, about 2 min.
Add 11⁄2 cups quinoa and cook per pkg. directions.
Fluff with fork and fold in 4 cups baby spinach.
- While quinoa cooks, heat skillet on medium.
Cut 2 small pork tenderloins (about 3⁄4 lb each)
into 4 equal pieces. Add 1 Tbsp olive oil to pan,
season pork with 1⁄2 tsp each salt and pepper and
cook until browned on all sides and instant-read
thermometer registers 145°F, 12 to 14 min.
- Meanwhile, in small bowl, whisk together 2 Tbsp
each white wine vinegar and orange marmalade
and 2 tsp Dijon mustard. Transfer pork to cutting
board and let rest 5 min. Discard any oil left in pan.
Add mustard mixture to skillet and simmer until
thickened, 2 to 3 min. Brush over pork.
- Slice pork, serve over quinoa and sprinkle with
1⁄2 cup pomegranate seeds.
SERVES 4 About 545 cal, 16 g fat (3 g sat), 45 g pro,
410 mg sodium, 54 g carb, 6 g fiberPork Tenderloin
with Quinoa Pilaf
Prep 10 min. | Total 35 min.