prep time: tbd
cook time: tbd
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoon ground cumin
2 pork tenderloins - halved crosswise
1 tablespoon olive oil + more for drizzling
1 cup quinoa - rinsed
1 1/2 cups frozen corn - thawed
2 scallions - thinly sliced
salsa verde (optional)
1. preheat the oven to 425 degrees. combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. rub the pork all over with the olive oil, then roll in the spice mixture to coat. transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees, 15 - 20 minutes. transfer to a cutting board and let meat rest, 5 minutes.
2. meanwhile, bring a large pot of salted water to a boil. add the quinoa and cook until tender, about 10 minutes. drain and fluff with a fork. toss with the corn, scallions, and slat and pepper to taste.
3. slice the pork and drizzle with olive oil. serve with the quinoa and salsa verde.
- food network magazine, april 2011