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Greek-style pork tenderloin and quinoa bowl

15 minutes Cook time 20 minutes Prep time 4 servings





In The Oven

  1. Mix marinade ingredients in a large bowl and coat tenderloins. Cover and marinate for up to 12 hours in the refrigerator. Remove bowl from the refrigerator and remove excess marinade.
  2. In a skillet set over medium-high, heat 15 ml (1 tbsp.) of oil and brown tenderloins for 2 minutes on each side.
  3. Preheat oven to 375°F (190°C). Place tenderloins on a foil-lined baking sheet. Bake for 10 minutes or until a thermometer inserted into the centre of the meat reads 140°F (60°C) for medium rare. Set aside on a plate and let stand for 10 minutes. Cut into 1-cm (½-in.) thick slices. Set aside.
  4. Meanwhile, heat oil in a medium saucepan set over medium-high heat and toast quinoa for 1–2 minutes, stirring with a wooden spoon. Add water and bring to a boil. Season with salt to taste. Reduce heat, cover and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and let cool.
  5. Combine all salad ingredients in a bowl. Set aside.
  6. Divide quinoa into 4 bowls. Top with salad and sliced pork. Serve with lemon wedges and black olives if desired. Can be eaten warm or cold

On the BBQ

  1. Follow step 1 above.
  2. Preheat barbecue to medium.
  3. Grill tenderloins on all sides for 12–15 minutes or until a thermometer inserted in the centre of the meat reads 140°F (60°C) for medium rare.

The little touch

  1. Can be eaten warm or cold.
  2. Leftover pork is delicious with tzatziki in a sandwich.
  3. Add black olives if desired.

Nutritional value (per portion)

  • 789 calories
  • 49 g of protein
  • 45 g of fat
  • 48 g of carbohydrates
  • 6 g of fibre
  • 6 g of sugar
  • 436 mg of sodium
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