Pork Tenderloin with Apple-Cranberry Grain Salad - Recipe from Price Chopper
Pork Tenderloin with Apple-Cranberry Grain Salad
This delicious, sweet and savory dish is full of flavor. Sear the Smithfield fresh pork tenderloin and serve over a grain salad for a perfect fall inspired dish.
This delicious, sweet and savory dish is full of flavor. Sear the Smithfield fresh pork tenderloin and serve over a grain salad for a perfect fall inspired dish.
- Preheat oven to 375°. In medium saucepot, heat 2 1/2 cups water to a boil over high heat. Stir in quinoa and reduce heat to medium low; cover and cook 8 minutes. Stir in lentils; cover and cook 13 minutes or until liquid is absorbed, and quinoa and lentils are tender. Spread on large plate; cool 10 minutes.
- In large cast-iron or oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Sprinkle pork with 1/2 teaspoon each salt and pepper; add to skillet and cook 5 minutes or until browned, turning to brown all sides. Transfer skillet to oven; roast pork 10 minutes or until internal temperature reaches 145°. Transfer pork to cutting board and tent loosely with aluminum foil; let stand 10 minutes.
- In large bowl, whisk garlic, vinegar, mustard, and remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper; stir in quinoa mixture, apple, cranberries, walnuts and parsley. Makes about 4 cups.
- Cut tenderloin crosswise into 1/2-inch-thick slices; serve over grain salad garnished with parsley sprigs, if desired.
