Roast Pork Tenderloin with Pomegranate Quinoa Salad

Chef Alli stirring pot

As seen on Chef Alli’s Farm Fresh Kitchen, Thursday, December 26, 2013, WIBW 13 News This Morning Segment, sponsored by Kansas Farm Bureau.  

1 pork tenderloin, approx. 1 lb.

1 cup cranberry juice
1/4 cup balsamic vinegar
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 Tbs. olive oil
2 cloves garlic, minced
1 Tbs. spicy brown mustard
1 Tbs. brown sugar
1/2 tsp. freshly ground black pepper

Quinoa Salad
1 cup uncooked quinoa, any color
2 cups vegetable or beef broth
2 cups spinach, loosely packed, chopped
1/2 cup pomegranate seeds (or substitute 1/4 cup dried cranberries)
1/4 cup chopped toasted pecans
2 oz. crumbled feta

Sear tenderloin off on all sides and place onto a foil-lined baking sheet; place tenderloin into a preheated 425 degree F. oven and roast until internal temperature reaches 145 degrees.  Remove from oven and cover pork with foil to rest.  Meanwhile, in a small sauce pan, combine sauce ingredients and simmer over low heat until sauce is reduced by about half and slightly thickened.  In a large sauce pan, cook quinoa in broth until tender; let cool slightly, then stir in spinach, pomegranate seeds and pecans.
Slice tenderloin into medallions; place prepared quinoa salad onto serving platter, placing pork medallions around salad.  Brush medallions with warm sauce; top quinoa salad with crumbled feta.  Serve at once.

Now You’re Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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