- 1 package Seeds of Change® Quinoa & Brown Rice
- 2 ripe Cherokee Purple Tomatoes (cored & cut into wedges)
- 1-1½ pound pork tenderloin (trimmed of all silverskin/tissue)
- 1 cup cornmeal
- 2 Tablespoons vegetable oil
- 1 teaspoon Dijon mustard
- 1 Tablespoon shallot (minced)
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon lime juice (freshly squeezed)
- ¼ teaspoon ground chili powder
- ¼ cup parsley (fresh flat-leaf — chopped)
- Freshly cracked black peppercorns
INSTRUCTIONS:
- Prep Shallots: Whisk the mustard and shallot in a bowl. Add olive oil and continue whisking. Next, add lime juice, chili powder and season to taste with pepper. Meanwhile, preheat the oven to 400°F.
- Prep Tomatoes: Place tomato wedges in a medium bowl and add parsley leaves. Season with kosher salt, drizzle 1 Tablespoon of vinaigrette and toss lightly. Set aside.
- Cook Pork: Place large ovenproof sauté pan over medium-high heat and add vegetable oil. Pat the pork dry and season with kosher salt, then roll it in cornmeal — evenly coating all sides. Once oil is shimmering, carefully add the pork and sear all sides until golden. Transfer pan to oven and roast for 10-12 minutes until pork is a rosy medium with interior temperature of 140°F.
- Cook Quinoa & Brown Rice and Plate Meal: Cook Seeds of Change® Quinoa & Brown Rice according to directions on package. Then, after pork has rested, slice into thin ¼-inch rounds. Arrange grains on plate with pork slices on top. Then, add tomatoes, before drizzling the lime-shallot vinaigrette over everything.
Source: Cooking With Books
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