Spice-Rubbed Pork with Quinoa

Ingredients

2 teaspoons smoked paprika

1/2 teaspoon red pepper flakes

2 teaspoons ground cumin

Kosher salt

2 pork tenderloins (1 3/4 pounds total), halved crosswise

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 cup quinoa, rinsed

1 1/2 cups frozen corn, thawed

2 scallions, thinly sliced

Freshly ground pepper

Jarred salsa verde, for serving (optional)

Directions

1. Preheat the oven to 425 degrees F. 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 F, 15 to 20 minutes. Transfer to a cutting board and let 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 salt and pepper to taste.

3. Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

Nutritional Information: 

4 Servings

Serving Size: ¼ of recipe

Calories: 512

Total Fat: 17g

Saturated Fat: 4g

Cholesterol: 111mg

Sodium: 1060 mg

Total Carbohydrate: 42g

Fiber: 5g

Protein: 47g