Pork Tenderloin with Quinoa and Spinach Salad

Ingredients:

• 600g Pork Tenderloin
• Salt (as required)
• Black Pepper (as required)
• 2 Tbsp Olive Oil
• 2 Cups Quinoa
• 3 Cups Spinach
• 1 Lemon (for zest and juice)
• 1 Cup Sliced Almonds
• 2 Spring Onions
• 6 Tbsp Sesame Oil
• 2 Tbsp Soy Sauce

Cooking Instructions:

1. Preheat your oven to 425 degrees (220°C).
2. Season the pork tenderloin with salt and black pepper.
3. Heat olive oil in a pan and sear the pork tenderloin until it’s browned on all sides.
4. Transfer the tenderloin into the oven and roast for about 15- 20 minutes, until the pork is cooked (145°F-160°F).
5. While it’s cooking, prepare the quinoa as per packet instructions and let it cool.
6. In a large bowl, combine cooked quinoa, sliced almonds, sliced spring onions, and spinach leaves.
7. In a smaller bowl, prepare the dressing by mixing lemon zest, lemon juice, sesame oil, and soy sauce. Mix it well, then stir it into the quinoa salad.
8. Once the pork is cooked, let it rest a few minutes before slicing it into thin pieces.

Nutritional Content per serving (serves 4):

• Calories: 500
• Protein: 51g
• Fat: 23g
• Carbs: 27g

Plating:

Arrange a hearty scoop of the quinoa and spinach salad to one side of the plate, creating an enticing bed of greens studded with quinoa and almond slices. Nestle a few slices of the pork tenderloin next to it, showcasing the juicy, sliced pieces of meat. Drizzle a little of the leftover soy-sesame dressing over the pork and salad. The final dish should have a balance of colors: the green spinach, red quinoa, and lightly browned pork, with sparkling almond slices adding a burst of texture and an additional layer of visual appeal. Enjoy this nutritional powerhouse of a dish with a spritz of fresh lemon if desired.