Recipe of the Week


Prep Time: 2 Hours
Yields: 4 Servings

Quinoa is a grain crop grown primarily for its edible seeds. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. It is high in protein, lacks gluten, and is tolerant of dry soil.

¼ cup uncooked quinoa
1 (1-pound) pork tenderloin
½ cup water
2 tbsps olive oil
½ cup minced onions
¼ cup minced celery
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
1 tbsp minced garlic
1 small apple, cored and minced
¼ cup golden raisins
2 tbsps pine nuts
4 crimini mushrooms, minced
2 tbsps white wine
1 tbsp chopped tarragon
1 tbsp chopped basil
salt and black pepper to taste
granulated garlic to taste

Preheat oven to 425°F. In a small saucepot, bring quinoa and water to a boil over medium-high heat. Reduce heat to low, cover and simmer 15 minutes or until quinoa is tender and water is absorbed. Set aside. In a medium skillet, heat olive oil over medium-high heat. Add onions, celery, bell peppers, minced garlic, apple, raisins, pine nuts and mushrooms then cook 5–7 minutes or until vegetable are wilted. Stir in wine, tarragon and basil then cook 1–2 additional minutes or until liquid has evaporated. Remove from heat and add quinoa, mixing to incorporate ingredients. Set aside to cool slightly. Place pork tenderloin on a cutting board and using a sharp knife, slice pork tenderloin lengthwise from one side through the middle, leaving ½-inch intact. Open tenderloin then place between 2 sheets of plastic wrap. Using the smooth side of a mallet, firmly pound tenderloin until ½-inch thick. Remove plastic wrap and season tenderloin to taste with salt, pepper and granulated garlic. Spoon cooled quinoa mixture onto tenderloin then roll lengthwise and secure with kitchen twine or toothpicks. Place on roasting pan and roast 35 minutes or until a thermometer inserted into middle of tenderloin reaches 145°F. Remove from oven, cover with aluminum foil and allow to rest 10 minutes before serving.


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