Quinoa Stuffed Pork Tenderloin Recipe

Ingredients

• 0.25 cup uncooked quinoa
• 0.5 cup water
• 2 tablespoons olive oil
• 0.5 onion, chopped
• 2 cloves garlic, chopped
• 1 small apples - peeled, cored and chopped
• 0.25 cup raisins
• 2 tablespoons pine nuts
• 4 mushrooms, chopped
• 2 tablespoons white wine
• 1 (1 pound) pork tenderloin
• 1 pinch ground cinnamon
• 1 pinch garam masala, or to taste
• salt and ground black pepper to taste

Instructions

1. In a saucepan, bring quinoa and water to a boil over medium-high heat. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
2. Heat olive oil in a skillet over medium heat. Cook and stir onion, garlic, apples, raisins, pine nuts, and mushrooms until onion softens and becomes translucent, about 8 minutes. Stir in white wine and cook for another minute until liquid evaporates. Combine apple mixture and quinoa until evenly mixed; set aside.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Cut pork tenderloin horizontally from one side through the middle, stopping one-half inch from the other side. Open the two sides like a book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound tenderloin with the smooth side of a meat mallet to 1/2 inch thickness.
5. Season tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon quinoa filling onto tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
6. Roast in preheated oven until 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 and serving your quinoa stuffed pork tenderloin.

Nutrition

• Calories: 282 kcal
• Fat Content: 13 g
• Fiber Content: 3 g
• Sugar Content: 9 g
• Sodium Content: 44 mg
• Protein Content: 21 g
• Cholesterol Content: 49 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g