Glazed Pork Tenderloin with Protein-Packed Quinoa Pilaf

Main Ingredient: Pork

Ingredients:

For the Pork Tenderloin:

• 2 pounds pork tenderloin
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon minced garlic
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Quinoa Pilaf:

• 1 cup quinoa
• 200g (0.44 lbs) edamame beans
• 1 red bell pepper, diced
• 3 green onions, thinly sliced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a bowl, combine the Dijon mustard, honey, minced garlic, salt, and pepper. Mix until the ingredients are well blended.
3. Brush the pork tenderloin with olive oil and then coat it in your mustard-honey mixture.
4. Roast the pork in the preheated oven for about 20 minutes or until the meat’s internal temperature reaches 145 degrees Fahrenheit. Once done, let it rest for a few minutes before slicing.
5. While the pork is roasting, prepare your quinoa pilaf. Rinse the quinoa under cold water and then cook according to the package instructions.
6. Once the quinoa has cooked, fluff it with a fork. Add the edamame, red bell pepper, green onions, lemon zest, lemon juice, and olive oil. Stir well until everything is mixed. Season with salt and pepper to taste.
7. Slice the rested pork tenderloin into thin pieces.

Per Serving:

• Calories: 600
• Protein: 52g
• Fat: 24g
• Carbs: 45g

Plating:

Start with your protein-packed quinoa pilaf. Add a generous serving to the center of the plate, then top it with the thin pieces of glazed pork tenderloin. Make sure to arrange them in a fan shape for a visually appealing look. Garnish with a sprinkle of sliced green onions and a drizzle of the mustard-honey glaze (if any left). Ideally, the vibrant colors of the quinoa pilaf should contrast beautifully with the glazed pork, making it not just a high-protein feast but also a visual treat.