Pork Quinoa Salad with Cherries and Balsamic

Name: Pork Quinoa Salad with Cherries and Balsamic
Total time: 50 min
Yield: 4
Ingredients: 1 pound pork tenderloin trimmed; 5 tablespoons balsamic vinegar divided; 3 tablespoons olive oil divided; salt; pepper; 1 cup quinoa; 3/4 cup dried tart cherries; 6 scallions thinly sliced; 1/4 cup almonds sliced, toasted, divided; 2 cups kale or baby spinach leaves, shredded

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Sierer: "Delicious! I don’t like dried fruit, so I added g…" Read More

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Ingredients

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4 SERVINGS

1 lb. pork tenderloin (trimmed)

5 Tbsp. balsamic vinegar (divided)

3 Tbsp. olive oil (divided)

salt

pepper

1 cup quinoa

3/4 cup dried tart cherries

6 scallions (thinly sliced)

1/4 cup almonds (sliced, toasted, divided)

2 cups kale (or baby spinach leaves, shredded)

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Directions

Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.
Preheat oven to 425 degrees F.
Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.

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Reviews(1)

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Sierer 8 months ago

Delicious! I don’t like dried fruit, so I added goat cheese crumbles instead!! I also only used 3/4 cup quinoa (1/4 cup dry) Macros: 47g P, 60g C, 28g F; 667 calories

Pork Quinoa Salad with Cherries and Balsamic

Ingredients

Directions

Recipe Tags

Reviews(1)

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