spice-rubbed pork with quinoa

prep time:  tbd
cook time:  tbd
servings:  4

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

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