Lemongrass Pork Tenderloin With Stir-Fried Quinoa Lemongrass Pork Tenderloin With Stir-Fried Quinoa

Lemongrass Pork Tenderloin With Stir-Fry Quinoa Image Image by: Lemongrass Pork Tenderloin With Stir-Fry Quinoa Image Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2013


  • 1 lemongrass stalk
  • 2 green onions sliced
  • 2 cloves garlic
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 lb pork tenderloin
  • 1 teaspoon vegetable oil
Pickled Radish Salad:
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon granulated sugar
  • 1 pinch salt
  • 1 cup julienned carrots
  • 1 cup julienned daikon radish
Stir-Fried Quinoa:
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground coriander
  • 8 cups sliced Swiss chard leaves and stems (about 1 bunch)
  • 3 cups cold cooked quinoa (about 1 cup uncooked)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Trim dry ends off lemongrass and discard tough outer leaves; slice lemongrass. In blender, pur?e 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 375 F (190 C) oven until just a hint of pink remains inside or instant-read thermometer inserted into thickest part reads 160 F (71 C), 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.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 560 mg
  • Sugars 5 g
  • Protein 21 g
  • Calories 222.0
  • Total fat 6 g
  • Potassium 791 mg
  • Cholesterol 41 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g


  • Iron 29.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 52.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemongrass Pork Tenderloin With Stir-Fried Quinoa