May. 11, 2007

Pork with Quinoa Pilaf

A friend recently left me some English Women's Magazines and while browsing through them I came across several recipes I wanted to try. So yesterday I made one called Pork with Quinoa Pilaf. I've been trying to do more with Quinoa since it's such a good-for-you food. It's a good rice substitute. This recipe is a very healthy recipe and it turned out really good. Even dh had seconds which is rare! I actually took a picture of it to show you what it looked like. It wasn't exactly like the picture in the magazine but close.  We had this with Waldorf Salad. Enjoy! Pork with Quinoa Pilaf 1 1/2 pounds pork tenderloin 3/4 teaspoon lemon-pepper seasoning (I was much more generous than this!) 3/4 teaspoon salt 1 tablespoon oil 1 medium sized red onion chopped 1 medium sized Granny Smith apple, peeled, cored, and diced 1 cup uncooked quinoa 2 cups chicken broth 2 medium sized carrots, peeled and shredded 3/4 cup dried cranberries (don't have those here so I left them out) 1/2 cup walnuts, chopped 1/2 cup crumbled feta cheese (I left this out, it didn't sound so good to me) 1. Season pork tenderloin with 1/2 teaspoon of the lemon-pepper seasoning and 1/2 teaspoon of the salt. Heat oil in a 12-inch non stick skillet (I used stainless steel since I've quit using teflon pans) over medium-high heat. Brown pork 4 minutes, turning until golden. Remove from pan. 2.  In the same skillet, reduce heat to medium. Saute onion and apple for 5 minutes or until tender. Add quinoa; cook, stirring, 1 minute to toast. Add broth, carrots, cranberries and remaining 1/4 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt; mix well. 3. Place pork on top of quinoa mixture in skillet. Cover; bring to a boil. Reduce heat to medium low; simmer about 15 minutes until pork registers 150 degrees on an instant-read thermometer, liquied is absorbed and quinoa is tender. Remove pork from skillet; let quinoa mixture sit for 2 minutes. Thinly slice pork. Stir walnuts and feta cheese into quinoa mixture. Place 3/4 cup quinoa pilaf onto each plate; fan sliced pork on top. And for those who want this kind of info (per serving): 430 calories; 18 g fat (4 g sat); 32 g protein; 37 g carbohydrate; 4 g fiber; 594 mg sodium; 80 mg cholesterol. The only thing I did different in making this was to cook the quinoa longer. After the 15 minutes I took the pork off, but the quinoa mixture was still very liquidy. I let it cook with the top off for another 20 minutes or so until the liquid was all absorbed. One other tidbit- I have never bought quinoa in the States. Here, it is like rice- you have to pick out the little black things in it before cooking it!

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