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Pork Quinoa Salad with Cherries and Balsamic
Source: National Pork Board
What You’ll Need
1 pound Prairie Fresh® pork tenderloin, trimmed
5 tablespoons balsamic vinegar, divided
3 tablespoons olive oil, divided
salt and 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
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 F.
Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.
Roast pork until the internal temperature reaches between 145 F. (medium rare) and 160 F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 1 minute.
While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn't absorbed, then cover and set aside.
Cut pork into 1-inch pieces. In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.
Serves 6 as a side dish, or 4 as an entree
Nutritional Information per 1 cup (side dish portion)