A delicious combination of quinoa, pork tenderloin, and fresh vegetables, topped with a flavorful peanut sauce.
40 minutes, 4 Servings
| 1¼ pounds | pork tenderloin |
| 1 Tbsp plus 2 tsp | chili-garlic sauce |
| ¾ cup | quinoa |
| to taste | Kosher salt |
| to taste | freshly ground pepper |
| 1½ Tbsp | extra-virgin olive oil |
| ¼ cup | crunchy peanut butter |
| 2 Tbsp | low-sodium soy sauce |
| 1 tsp | grated lime zest |
| 2 Tbsp | fresh lime juice |
| 1 cup | frozen shelled edamame |
| 1 | large carrot |
| 2 cups | bean sprouts |
| ¼ cup | fresh cilantro |
| 1. Preheat the oven to 450°F. |
| 2. Cut the pork tenderloin (1¼ pounds) in half crosswise and then in half lengthwise. |
| 3. Rub the pork with 1 Tbsp chili-garlic sauce and marinate for at least 10 minutes. |
| 4. Cook the quinoa (¾ cup) according to the package instructions. |
| 5. Season the pork with Kosher salt and freshly ground pepper. |
| 6. Heat the olive oil (1½ Tbsp) in a large ovenproof skillet over medium-high heat. |
| 7. Add the pork to the skillet and cook, turning until browned, about 4 minutes. © FirstPageRecipes.com |
| 8. Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part reads 140°F to 145°F, about 6 to 8 minutes. |
| 9. Transfer the pork to a cutting board and let it rest. |
| 10. In a medium bowl , whisk together the remaining 2 tsp chili-garlic sauce, peanut butter (¼ cup), soy sauce (2 Tbsp), lime zest (1 tsp), lime juice (2 Tbsp), ¼ tsp salt, and 6 Tbsp water. |
| 11. Divide the quinoa among bowls. |
| 12. Top the quinoa with the sliced pork, edamame (1 cup), carrot ribbons (1), and bean sprouts (2 cups). |
| 13. Drizzle the dishes with the peanut sauce and top with cilantro (¼ cup). |
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