Pork Tenderloin with Quinoa

Quinoa is one of those things that we've heard for years how nutritious it is and how it is filled with protein, fiber, etc, but we were hesitant to try it.  When we finally did, we were pleasantly surprised at how tasty and how versatile it is.  It is delicious cooked in chicken stock and served like rice or served cold mixed with herbs, veggies, and cheese.  This is one "health" food that we actually enjoy eating. 
Not that there is anything wrong with chicken, but even I get sick of it; so we branched out and made pork tenderloin.  It turned out really well and it was quite simple to make.

Ingredients for Quinoa:

1 cup quinoa
1 1/2 cup chicken stock
1/2 cup water
A few sprigs of fresh thyme (optional)

In a saucepan, add all the ingredients and bring to a rapid bowl.  Put the lid on and reduce to low and cook for 15 minutes (try not to lift the lid).  Fluff with a fork before serving.

Quinoa, before cooked

Ingredients for Pork Tenderloin:

1 Pork Tenderloin (about 2 pounds)
1 large onion, sliced
2 tablespoons fresh thyme, chopped
1/2 cup chicken stock
1/2 cup apple juice or cider
Salt and Pepper to taste
Olive Oil for cooking

Spice rub:
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dried red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme (or fresh) leaves

Spice rub

Pork tenderloin, before searing

Searing the pork

Browning the pork medallions

In a large frying pan, heat a few tablespoons of olive oil over medium-high heat.  On a sheet of aluminum foil, add the spices for the rub.  Roll the tenderloin in the spices so it gets covered on all sides.  (You can do it on a plate, but I found this much easier, and made for one less plate to wash!)  Once oil is hot, add the whole tenderloin and cook on each side for about 5 minutes each, or until browned all over.  Remove the tenderloin from the pan and set on cutting board (pork will not be cooked through at this point).  Leave the pan on.  Slice the tenderloin in 1/2 inch slices and add back into the pan so the medallions can get browned and cooked through.  Once browned on both sides, remove from pan.










Turn the heat to medium and add the sliced onion and more salt and pepper.  Cook the onions for about 15 minutes, or until caramelized.  Add the pork medallions back in the pan, along with the chopped thyme, chicken stock, and apple juice/cider.  Bring liquid to a boil, and then turn heat down and simmer until ready to serve. 

Caramelizing the onions

Serve pork medallions on top of the quinoa and some sauteed spinach and spoon on some of the cooking liquid and enjoy!

The final product!