Quinoa Stuffed Pork Tenderloin

Directions

1. Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
2. Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
3. Preheat an oven to 425 degrees F (220 degrees C).
4. Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
5. Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
6. Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.

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Reviews (11)

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18

AAATeam

Apr. 11, 2011

"This is great! The only thing different I did was use a pinch if nutmeg in place of the garam masala (simply because we didn't have any) and omitted the mushrooms (again, we didn't have any). Oh, and..." See more I doubled the garlic because we love garlic! Even my teenager had seconds! This recipe will definitely be used again! Yum!!"

9

Sourgurl758

Jun. 14, 2011

"By far the most adventurous, yet easy thing I've prepared. It turned out beautiful and the family was very impressed. I added craisins instead of raisins and also some cayenne and jalapenos because w..." See moree are spice-lovers here. I also used a meat thermometer because I was slightly worried about cooking the pork fully, but the recipe's time was right in line with what the meat thermometer read. CAMEAL, you rock! This is my all-time favorite recipe!"

6

jinrogue

Apr. 22, 2011

"I was a little skeptical of the ingredients, but this was so easy and good! I didn't have mushrooms on hand so I replaced them with black currants. Delicious...." See more"