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Categories:
pork tenderloin lemon pepper salt oil red onion granny smith apple quinoa chicken broth carrots dried cranberries walnuts Feta cheese
Viewed: 13 - Published at: 9 years agoIngredients
- 1 1/2 lbs pork tenderloin
- 3/4 teaspoon lemon pepper
- 3/4 teaspoon salt
- 1 tablespoon oil
- 1 medium red onion, chopped
- 1 medium granny smith apple, peeled, cored, and diced
- 1 cup uncooked quinoa, rinsed if necessary
- 2 cups chicken broth
- 2 medium carrots, peeled and shredded
- 3/4 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
Method
- Season pork with 1/2 tsp lemon pepper and 1/2 tsp salt. Heat oil in a large skillet over medium high heat. Brown pork on all sides for 4 minutes or until golden. Remove and set aside.
- In the same skillet, reduce heat to medium and saute the onion and apple 5 minutes, or until tender.
- Add quinoa, stirring 1 minute to toast.
- Add broth, carrots, cranberries, and remaining salt and pepper. Mix well.
- Place pork over top and bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes until pork is ready, quinoa is tender, and liquid is almost absorbed.
- Remove pork to rest, and let quinoa sit for 2 minutes.
- Stir walnuts and feta cheese into quinoa mixture. Thinly slice pork and serve.
