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Dijon Pork Tenderloin, Red Bean Salad and French Onion Quinoa

Pairing a simple protein with healthy yet delicious sides makes this meal perfect for takeaway or delivery.

Dijon Pork Tenderloin, Red Bean Salad and French Onion Quinoa – recipe

Ingredients

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Prepare the Pork Tenderloin

Prepare the Red Bean Salad

Prepare the French Onion Quinoa

Preparation

  1. Prepare the Pork Tenderloin

    • Season pork tenderloins with salt and pepper. Using a pastry brush apply a thick layer of Dijon mustard on all sides of the pork.
    • Roast the pork for 12-15 minutes in a convection oven at 425F, or until they reach an internal temp of 155F.
    • Rest for 5 minutes before slicing.

  2. Prepare the Red Bean Salad

    • Combine all ingredients in a large bowl, refrigerate until needed.

  3. Prepare the French Onion Quinoa

    • Combine all ingredients in a medium pot. Bring to a boil, then reduce to a simmer and cook until all liquid has evaporated. Cover and cook on low for an additional 8-10 min. Fluff before serving.