Dijon Pork Tenderloin, Red Bean Salad and French Onion Quinoa
Pairing a simple protein with healthy yet delicious sides makes this meal perfect for takeaway or delivery.
Ingredients
Prepare the Pork Tenderloin
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Pork Tenderloin 1.75 kg
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Salt and Pepper, to taste
Prepare the Red Bean Salad
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Canned beans (Kidney, Pinto and Black beans), drained 1 kg
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Apple cider vinegar 60 ml
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Honey 15 ml
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Carrots, julienned 125 ml
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Sun Dried Tomatoes, julienned 125 ml
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Italian Parsley, chopped 30 ml
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Salt, Kosher 5 ml
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Black Pepper 2 ml
Prepare the French Onion Quinoa
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Quinoa 750 ml
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Water, filtered, room temperature 1.5 L
Preparation
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Prepare the Pork Tenderloin
- Season pork tenderloins with salt and pepper. Using a pastry brush apply a thick layer of Dijon mustard on all sides of the pork.
- Roast the pork for 12-15 minutes in a convection oven at 220 C, or until they reach an internal temp of 65 C. Rest for 5 minutes before slicing.
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Prepare the Red Bean Salad
- Combine all ingredients in a large bowl, refrigerate until needed.
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Prepare the French Onion Quinoa
- Combine all ingredients in a medium pot. Bring to a boil, then reduce to a simmer and cook until all liquid has evaporated. Cover and cook on low for an additional 8-10 min. Fluff before serving.