Ingredients
Prepare the Pork Tenderloin
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Pork tenderloin 3.5 lbs
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Salt and Pepper, to taste
Prepare the Red Bean Salad
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Canned beans (Kidney, Pinto and Black beans), drained 2 lbs
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Apple cider vinegar 0.25 cup
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Honey 1 Tbsp
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Carrots, julienned 0.5 cup
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Sun Dried Tomatoes, julienned 0.5 cup
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Italian Parsley, small bunch, chopped 2 Tbsp
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Kosher salt 1 tsp
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Black Pepper 0.5 tsp
Prepare the French Onion Quinoa
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Quinoa 3 cups
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Filtered water, room temperature 1.5 qts
Preparation
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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.
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Prepare the Red Bean Salad
- Combine all ingredients in a large bowl, refrigerate until needed.
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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.