| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 medium pork tenderloin (about 1 pound)
- 3 cloves garlic, grated
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 1 large sweet potato, peeled and cut into 3/4-inch pieces
- 3 cups broccoli florets (about 8 ounces)
- 3 tablespoons extra-virgin olive oil
- 3/4 cup quinoa
- Juice of 1 orange
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
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.
Nutrition Facts
| Calories | 420 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 64 milligrams |
| Sodium | 447 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 6 grams |
| Protein | 30 grams |
| Sugar | 7 grams |
| Calories | 420 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 64 milligrams |
| Sodium | 447 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 6 grams |
| Protein | 30 grams |
| Sugar | 7 grams |
Reviews
I added brown rice (instead of quinoa), and that was the best part of the meal. The pork took nearly half an hour more to cook, and the broccoli was, in my kid sister’s words, “mushy”.
I made this for my family tonight and I was super excited. It wasn’t anyone’s favorite dish in the world but we all liked different parts of it. I loved the broccoli, my little brother liked the quinoa, and my dad liked all of it. It’s definitely an acquired taste because the seasoning is so strong but overall it’s a pretty decent meal. I would recommend it to others but warn them that it’s either very hit or miss
Made this dish tonight for dinner. It was delicious with lots of color, flavor and texture. The orange juice sauce added just the right finishing touch to the dinner. My husband said that it was restaurant quality and to make it again.