I just wanted to share this delicious recipe I cooked this week. Based on a recipe I found on the Food Network a few years ago....
2 tsp paprika
1/2 tsp chipotle powder
1/2 tsp red pepper flakes
2 tsp ground cumin
2 tsp kosher salt
1 1/2 lb pork tenderloins, halved crosswise
1 Tbsp olive oil
1 cup quinoa, rinsed
2 cups water
pinch of kosher salt
1 cup frozen corn, thawed
1 can black beans, rinsed and drained
1/2 medium onion, sliced
fresh ground pepper
1 jar of salsa verde (I usually don't use canned salsa, but we had it, so I used it)
Preheat oven to 425 degrees F. Combine first 5 spices above in a shallow dish. Rub the pork with the olive oil. (I forgot to do this and it still turned out great. So you can omit the oil if you want). Roll the pork in the spice mixture to coat. Transfer pork to a baking dish and roast covered in the oven until thermometer interred into the thickest part of the meat registers 145 degrees F. About 25 minutes, but will depend on the thickness of your tenderloin. Remove roasted pork from oven and let rest at least 5 minutes before slicing.
Meanwhile, put the water with a pinch of salt and the quinoa into a saucepan and bring to a boil. Turn heat to low and simmer for 15 minutes, or until the quinoa is transparent. Drain any excess water and fluff with a fork. Let it cool for 10 minutes and then toss it with the corn, black beans, onion, and fresh pepper.
Slice the pork. Serve with quinoa and sliced avocado. Pour salsa verde over pork and quinoa (the quinoa salad is a little boring without the salsa....). ENJOY!!