Prep Time
20 Mins
Cook Time
30 Mins
Yield
4 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 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. 

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