Pork Tenderloin With Quinoa And Greens

• 2 tablespoons indian curry paste
• 1 3/4 lbs pork tenderloin, cut crosswise in half (2)
• 2 (14 ounce) cans chicken broth, divided
• 1 cup quinoa, rinsed and drained
• 1 (16 ounce) bag fresh kale, washed and chopped
• 2 large garlic cloves, pressed through a garlic press
• 1 tablespoon olive oil
• low-fat plain yogurt (optional)
• fresh parsley sprig, for garnish

1. Rub curry paste on all sides of pork. Arrange pork on a jelly-roll pan and refrigerate.
2. Heat oven to 425 degrees F. Bring 1 can broth to boil in a medium saucepan over medium-high heat. Add quinoa; cover and simmer until liquid is absorbed and grains are tender, 15 minutes. Remove from heat; let stand covered, 5 minutes.
3. Place jelly-roll pan with pork in oven. Roast pork 10 minutes. Turn and roast 10 minutes more, or until an instant-read thermometer inserted in center of each piece of pork reaches 160 degrees F. Transfer to a cutting board and let stand 5 minutes.
4. Meanwhile, bring kale and remaining 1 can broth to a boil in a medium saucepan over medium-high heat. Add garlic and oil. Reduce heat and simmer, stirring often, until kale is tender, 20 minutes. Transfer kale to a large serving bowl; stir in quinoa.
5. Thinly slice pork and divide among 4 serving plates. Serve with kale, quinoa, and yogurt. Garnish with parsley, if desired.

indian curry, pork tenderloin, chicken broth, quinoa, fresh kale, garlic, olive oil, lowfat plain yogurt, parsley

Taken from www.food.com/recipe/pork-tenderloin-with-quinoa-and-greens-173563 (may not work)