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Ingredients
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¼ cup uncooked quinoa
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½ cup water
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2 tablespoons olive oil
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½ onion, chopped
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2 cloves garlic, chopped
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1 small apples - peeled, cored and chopped
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¼ cup raisins
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2 tablespoons pine nuts
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4 mushrooms, chopped
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2 tablespoons white wine
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1 (1 pound) pork tenderloin
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1 pinch ground cinnamon
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1 pinch garam masala, or to taste
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salt and ground black pepper to taste
Directions
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Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
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Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
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Preheat an oven to 425 degrees F (220 degrees C).
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Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
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Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
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Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.
Cook's Note:
For the wine used in cooking (and for drinking with the meal) I like a gewurtztraminer because it is sweet and fruity which will suit the stuffing.
If you wish you can make a sauce from the drippings of the pork as long as you have not used a glass baking dish. To do this, remove the pork from the baking pan and cover with foil. Put the non-glass pan directly onto the stove and add a splash of wine, some chicken stock, and heat through while scraping up the brown bits. You may choose to thicken with cornstarch or allow to reduce to a saucy consistency.
Nutrition Facts (per serving)
282 | Calories |
13g | Fat |
21g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 282 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 2g | 12% |
Cholesterol 49mg | 16% |
Sodium 44mg | 2% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 3g | 9% |
Total Sugars 9g | |
Protein 21g | 42% |
Vitamin C 4mg | 4% |
Calcium 29mg | 2% |
Iron 2mg | 12% |
Potassium 557mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.