Spice-Rubbed Pork With Quinoa
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 2 teaspoons ground cumin
- kosher salt
- 2 pork tenderloin (1 3/4 lbs. total, halved crosswise)
- 1 tablespoon extra-virgin olive oil
- 1 cup quinoa, rinsed thoroughly
- 1 1/2 cups frozen corn, thawed
- 2 scallions, thinly sliced
- fresh ground black pepper
- salsa verde (for serving) (optional)
- Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin, and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil; then roll in the spice mixture to coat. Transfer to a roasting pan and roast until thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 - 20 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with corn, scallions, salt & pepper. Slice the pork, drizzed with olive oil and serve alongside quinoa and salsa verde.
paprika, red pepper, ground cumin, kosher salt, pork tenderloin, extravirgin olive oil, quinoa, frozen corn, scallions, fresh ground black pepper, salsa verde
Taken from www.food.com/recipe/spice-rubbed-pork-with-quinoa-514044 (may not work)