1 tsp. grapeseed or canola oil
1 pork tenderloin, approx. 1 lb., seasoned to taste with salt and pepper
Cranberry apple chutney, recipe follow below
2 cups cooked quinoa, cooking directions follow
Preheat oven to 425 degrees F. In a large skillet over medium heat, heat oil until sizzling, then add tenderloin and brown off on all sides. Remove from skillet and place on a foil-lined baking sheet. Roast tenderloin, uncovered, in oven for approx. 15-20 minutes, or until internal temperature reaches 145 degrees at the center. Cover tenderloin and let rest for 10-15 minutes before carving into medallions.
Cranberry Apple Chutney
2 lbs. honey crisp apples (3-4 large), peeled and cored, cut into 1-inch chunks
¼ cup splenda or sugar
2 Tbs. maple syrup
½ tsp. cinnamon
½ tsp. kosher salt
1 cup fresh cranberries
1 ½ tsp. freshly squeezed lemon juice
Place apples in a large sauce pan with ¼ cup water, sugar, syrup, cinnamon, salt and cranberries; bring to a boil. Reduce heat to medium-low; cover pan and cook for 15-20 minutes or until apples are tender and sauce is thickened. Uncover pot and mash mixture just until pulpy; stir in lemon juice.
1 cup water
½ cup orange juice
1 cup uncooked quinoa, rinsed well
Bring water and orange juice to a boil in a large saucepan. Add quinoa, bring back to a boil and cover, cooking over medium heat for 12-15 minutes or until quinoa has absorbed all the liquid. Remove from heat, fluff with a fork, cover and let stand for 15 minutes.
Now You’re Cookin’,