Pork Tenderloin With Asparagus and Quinoa

Author: Gregory Anne Cox

Pork Tenderloin is one of my favorite easy-to-cook proteins. It lends itself to all sorts of flavor profiles and requires only that I sear it and put it in a preheated oven for 30 minutes. In the summer I'll par cook them on the grill and finish them in the oven.

Of course if ginger and sesame aren't what you are in the mood for how about garlic and herb or honey mustard? You need only reach for bottled dressing and a ziplock bag and voila-your pork is marinating.

Ingredients
2 pork tenderloins, about 1.5 pounds
1 Cup Ken's Ginger Sesame Dressing
1 ziplock bag
2 Tbls. olive oil for searing

1.5 Cups of Quinoa
3 Cups stock or water

1.5 lbs of fresh asparagus
2 med. Carrots

Method
1. Marinate the pork tenderloins with the dressing overnight. I use ziplock bags to keep it neat.
2. When it's time too cook pre-heat the oven to 375°.
3. Heat the olive oil til very hot but not smoking and sear the meat.
4. Avoid the temptation to turn the meat too early. For best flavor you want a nice rich brown color on all sides.
****When you marinate with something that has sugar, such as most dressings, the sugar will get dark very quickly. Keep an eye on it.
5. Once it's browned on all sides transfer the meat to a pan with a rack so it can roast evenly. If you don't have a rack, use a few carrots or slices of onion to keep the meat off the bottom of the pan.
6. Cook for about 30 minutes or until the internal temperature is 145°.

Quinoa
Make this according to the package directions which is generally a 2 to 1 ratio of liquid to grain. Season the liquid with salt or other seasoning. It takes only about 15 minutes and should be cooked on a very low flame as it is delicate and doesn't stand up to over cooking.

Carrot Curls
In the photo you'll see some carrots strips. These are as easy as peeling down the length of the carrot to produce strips. I blanched these in some chicken stock for about 2 minutes.

Asparagus
Reheat your blanched asparagus in olive oil or butter. Season with salt and pepper or steam.

Want more great recipes for the kitchen and for life? Stop by the Midlife With A Vengeance blog and see what's new. http://midlifewithavengeance.com

Article Source: http://EzineArticles.com/?expert=Gregory_Anne_Cox