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Pork Quinoa Salad with Cherries and Balsamic

Prep time 20 mins
Cook time 30 mins

4 servings

This pork salad made with dried cherries, balsamic, almonds and kale is a fresh, delicious idea.


  • 1 pound pork tenderloin, trimmed
  • 5 tablespoons balsamic vinegar, divided
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 1 cup quinoa
  • 3/4 cup dried tart cherries
  • 6 scallions, thinly sliced
  • 1/4 cup almonds, sliced, toasted, divided
  • 2 cups kale, or baby spinach leaves, shredded

Nutrition Information

  • calories 310
  • protein 22 g
  • fat 9 g
  • sodium 80 mg
  • cholesterol 50 mg
  • satfat 1.5 g
  • carbohydrate 36 g
  • fiber 4 g

How to Make It

  1. Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.

  2. Preheat oven to 425°F. Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade. Roast pork until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 10 minutes.

  3. While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn’t absorbed, then cover and set aside. Cut pork into 1-inch pieces.

  4. In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar, and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.