Pork Quinoa Bowl
Whether you're trying out a keto or paleo diet, or just like wholesome, good-tasting food, you'll like this simple and delicious Pork Quinoa Bowl, featuring Indiana Kitchen Pork Tenderloin!
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 30 minutes |
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Whether you're trying out a keto or paleo diet, or just like wholesome, good-tasting food, you'll like this simple and delicious Pork Quinoa Bowl, featuring Indiana Kitchen Pork Tenderloin!
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Ingredients
- 1 Indiana Kitchen pork tenderloin
- 3 cloves garlic
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons ground cumin
- salt and freshly ground pepper
- 1 large sweet potato peeled and cut into 3/4 inch pieces
- 3 cups broccoli florets
- 3 tablespoons extra-virgin olive oil
- 3/4 cups quinoa
- 1 Orange
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
Servings: servings
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
- Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
- While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
- Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
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