Maple Glazed Pork Tenderloin with Asparagus and Quinoa Salad
Tips for Experienced Cooks
Infuse the pork with herbs like rosemary or thyme by adding them to the roasting tray, creating a beautifully aromatic dish. Introduce a slight char to the asparagus by briefly grilling them after blanching, for an added layer of flavor. Incorporate a splash of balsamic vinegar along with the apple cider vinegar in the quinoa salad for a complex acidity. For an exceptional balance of flavors, consider roasting the cherry tomatoes and red onions lightly before adding them to the salad.
Step 1: Prepare the Pork Tenderloin
Preheat oven to 400°F. Place the pork tenderloin on a baking sheet and brush with 2 tablespoons of maple syrup. Roast for 20-25 minutes, until the internal temperature reaches 145°F.
- 2 pounds pork tenderloin
- 2 tablespoons maple syrup
Step 2: Cook the Quinoa
Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes, until quinoa is tender. Fluff with a fork.
- 1 cup quinoa
- 2 cups water
Step 3: Prepare the Asparagus
Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, until tender-crisp. Drain and transfer to an ice bath to stop the cooking.
- 1 pound asparagus (trimmed)
Step 4: Make the Quinoa Salad
In a large bowl, combine the cooked quinoa, sliced red onion, halved cherry tomatoes, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Season with 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 1 cup cooked quinoa
- 1 small red onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 5: Serve
Slice the maple glazed pork tenderloin and serve with the asparagus and quinoa salad.
Meat, Eggs, & Dairy
- 2 pounds pork tenderloin
Fresh Produce & Herbs
- 1 pound asparagus
- 1 cup quinoa
- 1 small red onion
- 1 cup cherry tomatoes
Pantry Items
- 1/2 cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Seasonings & Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
