Lemongrass Pork Tenderloin With Stir-Fried Quinoa
Lemongrass Pork Tenderloin With Stir-Fried Quinoa
Photography by Joe Kim/TC Media
- Preparation time: 45 minutes
- Total time : 2 hours 45 minutes
- Portion size: 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 222 |
| pro | 21 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 23 g |
| dietary fibre | 3 g |
| sugar | 5 g |
| chol | 41 mg |
| sodium | 560 mg |
| potassium | 791 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 29 |
| vit A | 52 |
| vit C | 25 |
| folate | 14 |
White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it's not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don't have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.
Ingredients
- 1 1lemongrass stalk
- 2 2green oniongreen onions, sliced
- 2 2cloves garlic
- 1 tbsp 1tbsppacked brown sugar
- 1 tbsp 1tbspfish sauce
- 1 tbsp 1tbspunseasoned rice vinegar
- 1 lb 1lbpork tenderloinpork tenderloins
- 1 tsp 1tspvegetable oil
- Stir-Fried Quinoa:
- 1 tbsp 1tbspvegetable oil
- 3 3cloves garlic, minced
- 1 tsp 1tspminced fresh ginger
- 1 tsp 1tspground coriander
- 8 cups 8cupssliced Swiss chard leafSwiss chard leaves, and stems (about 1 bunch)
- 3 cups 3cupscold cooked quinoa, (about 1 cup uncooked)
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- Pickled Radish Salad:
- 2 tbsp 2tbspunseasoned rice vinegar
- 1 tsp 1tspgranulated sugar
- 1 pinch 1pinchsalt
- 1 cup 1cupjulienned carrot
- 1 cup 1cupjulienned daikon radish
Preparation
Trim dry ends off lemongrass and discard tough outer leaves; slice lemongrass. In blender, purée lemongrass, green onions, garlic, 1/4 cup water, brown sugar, fish sauce and vinegar to form thin paste.
Trim any fat or silverskin off pork; place pork in shallow dish. Pour lemongrass mixture over top, turning to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Pickled Radish Salad: Meanwhile, in bowl, whisk together vinegar, sugar and salt; stir in carrot and daikon. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In large nonstick skillet, heat oil over medium-high heat; brown pork all over, about 8 minutes. Transfer to foil-lined baking sheet; bake in 375ºF (190ºC) oven until just a hint of pink remains inside or instant-read thermometer inserted into thickest part reads 160ºF (71ºC), about 35 minutes.
Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing.
Stir-Fried Quinoa: Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; cook garlic, ginger and coriander until fragrant, about 1 minute. Add Swiss chard; cook until wilted, about 2 minutes.
Add quinoa, salt and pepper; cook, stirring occasionally, until heated through, about 5 minutes.
Serve quinoa topped with pork and radish salad.
Source : Canadian Living Magazine: February 2013
