What you'll be getting:

Pork Tenderloin with Peppers and Kale

Per Serving

1/4 c quinoa 

125 g peppers and onions, tossed in oil, salt and pepper

25 g Italian kale 

5 oz pork tenderloin 

2 T lemon seasoning sauce (lemon juice, whole grain mustard, avocado oil, salt, pepper, nutritional yeast, and Herbs de Provence)

 

Equipment needed: non-stick (oven-safe) pan, pot of water

Preheat the oven to 415.

In a pot, bring water up to a boil. You do not have to measure the water, you are going to cook the quinoa the same way you would pasta. You will be draining after it has finished cooking. There is salt and pepper, along with some nutritional yeast, in with the quinoa to season it while it is cooking. Start your water boiling, and then begin heating up your pan for the pork. 

I added a little oil because the pan I used is prone to sticking. If you have a non-stick pan you will not need to use extra oil. Before you add the pork to your pan, make sure that it is dry to insure a good sear. Use a cloth, or paper, towel and press gently on the tenderloin. 

When your pan is hot, add the tenderloin, be careful of any splattering. 

Sear for 1 minute on each side. 

Once the tenderloin has been seared, cover with a lid and transfer to the oven. If you don't have an oven safe pan you can always transfer to a sheet pan. 

Add the quinoa to your boiling water. 

Set a timer for 15 minutes. This will be for your pork as well as the quinoa. 

After 15 minutes, pull the pork from the oven and drain the quinoa. 

Transfer the pork to a cutting board. 

There will be a lot of juice and flavor left in the pan, put the pan back on the stove. You will use this pan for the veggies.  

Using an oven mitt, put the pan back on the stove and begin heating it back up. It will be hot from the oven still, but you want more heat on the bottom. Add the peppers and onions. 

Cook for roughly 2 minutes until the peppers and onions become soft. 

Next add the kale. 

When the kale starts to soften, add the seasoning juice. You can shut off the stove at this point. There will be enough heat left in the pan to continue cooking everything. 

The juice will start to evaporate pretty quickly. Remove from the heat when you notice only a little juice remains. 

Plate up the quinoa and slice the tenderloin. I like to place the veggies over top of the quinoa because all of the flavor from the pork and veggies will soak into it. 

From start to finish this dinner takes 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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