PORK TENDERLOIN WITH QUINOA AND GREENS

Pork Tenderloin With Quinoa and Greens image

Using lean pork tenderloin (it's comparable to boneless, skinless chicken breast in fat and calories) is the ticket to a fast and healthy family meal. From BHG.

Provided by Punky Julster

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

2 tablespoons indian curry paste
1 3/4 lbs pork tenderloin, cut crosswise in half (2)
2 (14 ounce) cans chicken broth, divided
1 cup quinoa, rinsed and drained
1 (16 ounce) bag fresh kale, washed and chopped
2 large garlic cloves, pressed through a garlic press
1 tablespoon olive oil
low-fat plain yogurt (optional)
fresh parsley sprig, for garnish

Steps:

Rub curry paste on all sides of pork. Arrange pork on a jelly-roll pan and refrigerate.
Heat oven to 425 degrees F. Bring 1 can broth to boil in a medium saucepan over medium-high heat. Add quinoa; cover and simmer until liquid is absorbed and grains are tender, 15 minutes. Remove from heat; let stand covered, 5 minutes.
Place jelly-roll pan with pork in oven. Roast pork 10 minutes. Turn and roast 10 minutes more, or until an instant-read thermometer inserted in center of each piece of pork reaches 160 degrees F. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, bring kale and remaining 1 can broth to a boil in a medium saucepan over medium-high heat. Add garlic and oil. Reduce heat and simmer, stirring often, until kale is tender, 20 minutes. Transfer kale to a large serving bowl; stir in quinoa.
Thinly slice pork and divide among 4 serving plates. Serve with kale, quinoa, and yogurt. Garnish with parsley, if desired.

Nutrition Facts : Calories 1014.4, Fat 22.2, SaturatedFat 4.5, Cholesterol 129.1, Sodium 1227.5, Carbohydrate 139.2, Fiber 25.8, Sugar 0.7, Protein 87.7