You normally don’t associate fruit with pork, but for this zingy pork tenderloin recipe, making an exception is encouraged. You’ll need a ton of time and ingredients, but once you pull together this superstar of a dish, you’ll probably consider sending an application in to the Food Network. Nutrition (per serving) 871 calories, 65g protein, 118g carbs, 15g fat
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Makes 6 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
For the quinoa and spinach: 2 cups quinoa 1 cup low-sodium vegetable stock 1 8-oz bag prewashed baby spinach 3 tsp granulated garlic 2 tsp fresh cracked black pepper 2 tsp organic applesauce For the jam: 1 chipotle pepper from adobo sauce, seeded and roughly chopped ½ cup Fuji apples, peeled and diced small 3 Tbsp organic applesauce 1 cup pomegranate mixed-berry jam or any type of berry jam ½ cup jalapeño jam ½ cup tap water For the tenderloin: 2 Tbsp chipotle adobo sauce 2 Tbsp applesauce 4 Tbsp freshly picked rosemary, minced (reserve 1 Tbsp for sauce and a few sprigs for garnish) 2 Tbsp blackened fish seasoning 2 Tbsp granulated garlic 2 tsp garlic salt 2 1/2 lbs pork tenderloin, silver skin removed
How to make it
Prepare quinoa according to package directions but substitute vegetable stock for water. Gently fold in spinach, garlic, pepper, and applesauce. Cover and set aside. While quinoa cooks, combine chipotle, apples, applesauce, and jams. Bring to a boil and then reduce heat and cook an additional 10 minutes. Remove 1/3 cup of jam mixture and combine with 1/2 cup water and 1 tbsp rosemary to make a sauce for basting the tenderloin; set aside. For the tenderloin, heat grill to 375°F. Blend adobo sauce, applesauce, rosemary, fish seasoning, granulated garlic, and garlic salt in a small bowl. Using gloved hands, rub pork with the adobo-garlic mixture. Use a brush or an old kitchen towel to oil the grill. Add meat to grill and brush it generously with the reserved basting sauce. Close lid and cook 6–8 minutes. Turn pork and baste again. Cook another 7 minutes, or until thermometer inserted reads 145–150°F. Remove pork from grill, loosely tent with foil, and let rest for 10 minutes. Slice pork on the diagonal about 1/4-inch thick. To plate, use a mold or a plastic bottle or soda can that has been cut to resemble the size of a hockey puck. For each plate, place 1/3 cup of the quinoa-and-spinach mixture in the mold and lightly press down. Turn over onto plate. Add 1 tbsp or so of jam to the quinoa along with 3 slices of pork. Top pork with a little more jam, add a rosemary sprig, and serve immediately.
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You normally don’t associate fruit with pork, but for this zingy pork tenderloin recipe, making an exception is encouraged. You’ll need a ton of time and ingredients, but once you pull together this superstar of a dish, you’ll probably consider sending an application in to the Food Network.
Nutrition (per serving)
871 calories, 65g protein, 118g carbs, 15g fat
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
For the quinoa and spinach: 2 cups quinoa 1 cup low-sodium vegetable stock 1 8-oz bag prewashed baby spinach 3 tsp granulated garlic 2 tsp fresh cracked black pepper 2 tsp organic applesauce For the jam: 1 chipotle pepper from adobo sauce, seeded and roughly chopped ½ cup Fuji apples, peeled and diced small 3 Tbsp organic applesauce 1 cup pomegranate mixed-berry jam or any type of berry jam ½ cup jalapeño jam ½ cup tap water For the tenderloin: 2 Tbsp chipotle adobo sauce 2 Tbsp applesauce 4 Tbsp freshly picked rosemary, minced (reserve 1 Tbsp for sauce and a few sprigs for garnish) 2 Tbsp blackened fish seasoning 2 Tbsp granulated garlic 2 tsp garlic salt 2 1/2 lbs pork tenderloin, silver skin removed
How to make it
Prepare quinoa according to package directions but substitute vegetable stock for water. Gently fold in spinach, garlic, pepper, and applesauce. Cover and set aside. While quinoa cooks, combine chipotle, apples, applesauce, and jams. Bring to a boil and then reduce heat and cook an additional 10 minutes. Remove 1/3 cup of jam mixture and combine with 1/2 cup water and 1 tbsp rosemary to make a sauce for basting the tenderloin; set aside. For the tenderloin, heat grill to 375°F. Blend adobo sauce, applesauce, rosemary, fish seasoning, granulated garlic, and garlic salt in a small bowl. Using gloved hands, rub pork with the adobo-garlic mixture. Use a brush or an old kitchen towel to oil the grill. Add meat to grill and brush it generously with the reserved basting sauce. Close lid and cook 6–8 minutes. Turn pork and baste again. Cook another 7 minutes, or until thermometer inserted reads 145–150°F. Remove pork from grill, loosely tent with foil, and let rest for 10 minutes. Slice pork on the diagonal about 1/4-inch thick. To plate, use a mold or a plastic bottle or soda can that has been cut to resemble the size of a hockey puck. For each plate, place 1/3 cup of the quinoa-and-spinach mixture in the mold and lightly press down. Turn over onto plate. Add 1 tbsp or so of jam to the quinoa along with 3 slices of pork. Top pork with a little more jam, add a rosemary sprig, and serve immediately.
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Makes 6 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
For the quinoa and spinach: 2 cups quinoa 1 cup low-sodium vegetable stock 1 8-oz bag prewashed baby spinach 3 tsp granulated garlic 2 tsp fresh cracked black pepper 2 tsp organic applesauce For the jam: 1 chipotle pepper from adobo sauce, seeded and roughly chopped ½ cup Fuji apples, peeled and diced small 3 Tbsp organic applesauce 1 cup pomegranate mixed-berry jam or any type of berry jam ½ cup jalapeño jam ½ cup tap water For the tenderloin: 2 Tbsp chipotle adobo sauce 2 Tbsp applesauce 4 Tbsp freshly picked rosemary, minced (reserve 1 Tbsp for sauce and a few sprigs for garnish) 2 Tbsp blackened fish seasoning 2 Tbsp granulated garlic 2 tsp garlic salt 2 1/2 lbs pork tenderloin, silver skin removed
How to make it
Prepare quinoa according to package directions but substitute vegetable stock for water. Gently fold in spinach, garlic, pepper, and applesauce. Cover and set aside. While quinoa cooks, combine chipotle, apples, applesauce, and jams. Bring to a boil and then reduce heat and cook an additional 10 minutes. Remove 1/3 cup of jam mixture and combine with 1/2 cup water and 1 tbsp rosemary to make a sauce for basting the tenderloin; set aside. For the tenderloin, heat grill to 375°F. Blend adobo sauce, applesauce, rosemary, fish seasoning, granulated garlic, and garlic salt in a small bowl. Using gloved hands, rub pork with the adobo-garlic mixture. Use a brush or an old kitchen towel to oil the grill. Add meat to grill and brush it generously with the reserved basting sauce. Close lid and cook 6–8 minutes. Turn pork and baste again. Cook another 7 minutes, or until thermometer inserted reads 145–150°F. Remove pork from grill, loosely tent with foil, and let rest for 10 minutes. Slice pork on the diagonal about 1/4-inch thick. To plate, use a mold or a plastic bottle or soda can that has been cut to resemble the size of a hockey puck. For each plate, place 1/3 cup of the quinoa-and-spinach mixture in the mold and lightly press down. Turn over onto plate. Add 1 tbsp or so of jam to the quinoa along with 3 slices of pork. Top pork with a little more jam, add a rosemary sprig, and serve immediately.
Makes 6 servings
Prep time 15 min.
Cook time 45 min.
Prep time 15 min.
Cook time 45 min.
Prep time
15 min.
Cook time
45 min.
Ingredients
- For the quinoa and spinach:
- 2 cups quinoa
- 1 cup low-sodium vegetable stock
- 1 8-oz bag prewashed baby spinach
- 3 tsp granulated garlic
- 2 tsp fresh cracked black pepper
- 2 tsp organic applesauce
- For the jam:
- 1 chipotle pepper from adobo sauce, seeded and roughly chopped
- ½ cup Fuji apples, peeled and diced small
- 3 Tbsp organic applesauce
- 1 cup pomegranate mixed-berry jam or any type of berry jam
- ½ cup jalapeño jam
- ½ cup tap water
- For the tenderloin:
- 2 Tbsp chipotle adobo sauce
- 2 Tbsp applesauce
- 4 Tbsp freshly picked rosemary, minced (reserve 1 Tbsp for sauce and a few sprigs for garnish)
- 2 Tbsp blackened fish seasoning
- 2 Tbsp granulated garlic
- 2 tsp garlic salt
- 2 1/2 lbs pork tenderloin, silver skin removed
How to make it
Prepare quinoa according to package directions but substitute vegetable stock for water. Gently fold in spinach, garlic, pepper, and applesauce. Cover and set aside. While quinoa cooks, combine chipotle, apples, applesauce, and jams. Bring to a boil and then reduce heat and cook an additional 10 minutes. Remove 1/3 cup of jam mixture and combine with 1/2 cup water and 1 tbsp rosemary to make a sauce for basting the tenderloin; set aside. For the tenderloin, heat grill to 375°F. Blend adobo sauce, applesauce, rosemary, fish seasoning, granulated garlic, and garlic salt in a small bowl. Using gloved hands, rub pork with the adobo-garlic mixture. Use a brush or an old kitchen towel to oil the grill. Add meat to grill and brush it generously with the reserved basting sauce. Close lid and cook 6–8 minutes. Turn pork and baste again. Cook another 7 minutes, or until thermometer inserted reads 145–150°F. Remove pork from grill, loosely tent with foil, and let rest for 10 minutes. Slice pork on the diagonal about 1/4-inch thick. To plate, use a mold or a plastic bottle or soda can that has been cut to resemble the size of a hockey puck. For each plate, place 1/3 cup of the quinoa-and-spinach mixture in the mold and lightly press down. Turn over onto plate. Add 1 tbsp or so of jam to the quinoa along with 3 slices of pork. Top pork with a little more jam, add a rosemary sprig, and serve immediately.
Prepare quinoa according to package directions but substitute vegetable stock for water. Gently fold in spinach, garlic, pepper, and applesauce. Cover and set aside.
While quinoa cooks, combine chipotle, apples, applesauce, and jams. Bring to a boil and then reduce heat and cook an additional 10 minutes. Remove 1/3 cup of jam mixture and combine with 1/2 cup water and 1 tbsp rosemary to make a sauce for basting the tenderloin; set aside.
For the tenderloin, heat grill to 375°F. Blend adobo sauce, applesauce, rosemary, fish seasoning, granulated garlic, and garlic salt in a small bowl. Using gloved hands, rub pork with the adobo-garlic mixture.
Use a brush or an old kitchen towel to oil the grill. Add meat to grill and brush it generously with the reserved basting sauce. Close lid and cook 6–8 minutes.
Turn pork and baste again. Cook another 7 minutes, or until thermometer inserted reads 145–150°F.
Remove pork from grill, loosely tent with foil, and let rest for 10 minutes. Slice pork on the diagonal about 1/4-inch thick.
To plate, use a mold or a plastic bottle or soda can that has been cut to resemble the size of a hockey puck. For each plate, place 1/3 cup of the quinoa-and-spinach mixture in the mold and lightly press down. Turn over onto plate. Add 1 tbsp or so of jam to the quinoa along with 3 slices of pork. Top pork with a little more jam, add a rosemary sprig, and serve immediately.
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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