Best Spice Rubbed Pork Tenderloin With Zesty Quinoa Recipes

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SPICE-RUBBED PORK TENDERLOIN WITH A MEDITERRANEAN GRAIN SALAD



Spice-Rubbed Pork Tenderloin with a Mediterranean Grain Salad image

This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make everyone happy.

Provided by Rhoda Boone

Categories     Dinner 1-2-3     Dinner     Pork     Pork Tenderloin     Grains     Cucumber     Tomato     Feta     Olive     Roast     Quick & Easy     Small Plates

Yield 4 servings

Number Of Ingredients 21

Option 1: "Plain" but seasoned:
2 small pork tenderloins (about 1 1/2 pounds total)
1 3/4 teaspoons kosher salt, divided
4 tablespoons olive oil, divided
3 cups cooked farro, rice, or quinoa
1 cup cucumber half moons
1 cup cherry tomatoes, halved
Option 2: A little more flavor:
1 teaspoon ground cumin
1 teaspoon light brown sugar
1 1/4 teaspoons freshly ground black pepper, divided
2 tablespoons fresh lemon juice
1/2 cup crumbled feta
Option 3: Take it next level:
2 teaspoons harissa paste
1 cup dry white wine or low-sodium chicken broth
4 tablespoons unsalted cold butter, cut into 8 pieces
2 teaspoons fresh lemon juice (optional)
Kosher salt, freshly ground pepper
1/2 cup coarsely chopped herbs, such as dill, parsley, and/or mint
1/4 cup pitted Kalamata olives, sliced in half lengthwise

Steps:

  • Option 1: "Plain" but seasoned:
  • Preheat oven to 375°F. Season pork all over with 1 tsp. salt. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 145°F for medium/medium-rare, 10-12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 Tbsp. oil and 3/4 tsp. salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.
  • Option 2: A little more flavor:
  • Before searing pork, add cumin, brown sugar, and 1 tsp. pepper to 1 tsp. salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 tsp. pepper into grain salad. Top salad with feta before serving.
  • Option 3: Take it next level:
  • After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.

SPICE-RUBBED PORK WITH QUINOA RECIPE - (4.5/5)



Spice-Rubbed Pork With Quinoa Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 11

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)

Steps:

  • 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. 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. Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired. Per Serving: Calories 512; Fat 17 g (Saturated 4 g); Cholesterol 111 mg; Sodium 1,060 mg; Carbohydrate 42 g; Fiber 5 g; Protein 47 g

SPICE-RUBBED PORK TENDERLOIN



Spice-Rubbed Pork Tenderloin image

Broil a pork tenderloin coated with Chinese five-spice powder and drizzle it with a ginger-soy vinaigrette.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pork tenderloin, trimmed (about 1 1/2 pounds)
1 tablespoon peanut oil
2 teaspoons Chinese five-spice powder
Kosher salt and freshly ground black pepper
1 tablespoon rice vinegar
1 teaspoon finely grated peeled fresh ginger
1 teaspoon mirin
1 teaspoon soy sauce
Juice of 1/2 lime
2 teaspoons toasted sesame oil
Cooked rice and steamed or stir-fried broccoli, for serving

Steps:

  • Preheat the broiler and line a rimmed baking sheet with foil. Put the pork on the prepared baking sheet, brush with the peanut oil and rub all over with the five-spice powder. Sprinkle the pork with salt and pepper. Broil, flipping once, until golden and an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F, 15 to 20 minutes. Transfer the meat to a cutting board to rest for 5 minutes.
  • Meanwhile, whisk together the vinegar, ginger, mirin, soy sauce and lime juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
  • Slice the pork, drizzle with the vinaigrette and serve with the rice and broccoli.

SPICE-RUBBED PORK WITH QUINOA



Spice-Rubbed Pork With Quinoa image

Make and share this Spice-Rubbed Pork With Quinoa recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
kosher salt
2 pork tenderloin (1 3/4 lbs. total, halved crosswise)
1 tablespoon extra-virgin olive oil
1 cup quinoa, rinsed thoroughly
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
fresh ground black pepper
salsa verde (for serving) (optional)

Steps:

  • 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 thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 - 20 minutes. Transfer to a cutting board and let rest 5 minutes.
  • 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 corn, scallions, salt & pepper. Slice the pork, drizzed with olive oil and serve alongside quinoa and salsa verde.

SPICY PORK TENDERLOIN



Spicy Pork Tenderloin image

A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!

Provided by SRYAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 6

Number Of Ingredients 6

2 tablespoons chili powder
1 teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
2 (1 pound) pork tenderloins

Steps:

  • In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
  • Preheat grill for medium heat.
  • Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g

SPICE-RUBBED PORK WITH QUINOA



Spice-Rubbed Pork With Quinoa image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

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)

Steps:

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

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