Pork tenderloin is an excellent choice for any dinner due to it’s versatility, accessibility and affordability. You can make it Asian, Italian, French or, as in this case, Southwestern. The cumin, smoked paprika and red pepper flakes ensure that your meat will be well-seasoned and truly mouthwatering. Forget the normal instant mashed potatoes as your side because the quinoa, corn and green onions make for really cool texture contrast and a sweet kind of nuttiness. Your prep time here is only about 15 minutes so you can reap the benefits of a spicy and unique “meat and grain” type supper without much ado. And what little ado there is will be about something… something scrumptious.
Tip (unsponsored): Buy your quinoa in the bulk section of Sprouts if you don’t think you’ll use a whole pre-packaged bag before it expires. Same goes for spices – you can buy just what you need instead of investing in a whole bottle that you may only use a fraction of before they dwindle in freshness.
Point out the rich colors of the smoked paprika and cumin to your kids and let them enjoy their fragrance. As you prepare and enjoy this dish with those you love, teach them about a few of the health benefits they will receive from this healthful dinner:
- Salsa verde is usually made with tomatillos, which have tons of vitamin C, helping your skin look youthful.
- Scallions help your blood vessels stay healthy.
- Corn has a lot of lutein, which is great for your eyes.
Speaking of Southwest flavor, let’s learn a few things about Arizona: home of some great Southwestern flavors:
- Arizona has the largest percent of Native American-designated land.
- The Havasupai Indians still live in the Grand Canyon today.
- Roadrunners run amok in the summer, even in parking lots!
Adapted slightly from: Spice-Rubbed Pork with Quinoa
- 2 teaspoons smoked paprika
- ½ teaspoon red pepper flakes
- 2 teaspoons ground cumin
- Kosher salt
- 2 pork tenderloins (1¾ pounds total), halved crosswise
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 cup quinoa, rinsed
- 1½ cups canned corn, drained
- 2 scallions, thinly sliced
- Freshly ground pepper
- Jarred salsa verde, for serving
- Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
- Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde.
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