Nutty quinoa is an ideal foil for the pork's tangy cranberry sauce. Add some steamed broccoli for a flavorful, well-balanced meal. (Serves 4) Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce
Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce
• Quinoa with parsley and pine nuts Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add 1 cup plain quinoa. Cook 2 minutes or until golden brown, stirring frequently. Add 1 (14-ounce) can fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes or until most of liquid is absorbed, stirring occasionally. Remove from heat; cover and let stand 5 minutes. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons toasted pine nuts.
• Steamed broccoli
Total time: 42 minutes
1. While the oven preheats:
• Start quinoa.
• Combine herbs, salt, and pepper for pork.
• Brown pork in skillet.
2. While pork cooks in oven:
• Steam broccoli.
3. While the pork stands:
• Prepare sauce.
• Stir parsley and nuts into quinoa.