Quinoa Stuffed Pork Tenderloin
Quinoa Stuffed Pork Tenderloin might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 341 calories, 27g of protein, and 15g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up water, pine nuts, salt and ground pepper, and a few other things to make it today. To use up the apples you could follow this main course with the Hot Caramel Apples as a dessert.
Instructions
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.
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.
Preheat an oven to 425 degrees F (220 degrees C).
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.
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.
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.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Flechas De Los Andes Gran Malbec (OU Kosher) with a 4.7 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
Flechas De Los Andes Gran Malbec (OU Kosher)
Intense ruby colored. Bright, with complex aromas of blackberry, minerals and violets. Dense and concentrated, this wine has a solid acidity and tannins marking the flavors of berries, violets and bitter chocolate. They also maintain the sweetness of the wine. The finish is with sweet tannins and pleasant violet. This is a well-balanced wine, rich in personality.