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Tuesday: Roast Pork Loin and Pecan-Grape Quinoa

My house smells so good when I make this dinner. Everyone asks "Yum, what's for dinner?" when they come through the door! NOTE: There will be leftover pork for use later in the week.
Serves: 8     Prep: 15     Cooking: 1 hour

Ingredients

For the Pork Loin
4 large garlic cloves, minced
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
1 (4 lb) boneless pork loin roast
 
For the Quinoa
1 cup quinoa
1 cup chicken stock4 tablespoons butter, total
5 tablespoons olive oil, total
½ cup pecans, coarsely chopped
½ cup finely chopped shallots
2 cloves garlic, finely chopped
½ teaspoon ground coriander
½ cup red grapes, halved
3 tablespoons basil, chopped 

Instructions

1
Preheat oven to 400°.
2
Line a roasting pan with foil.
3
Prepare the roast by mixing together garlic, rosemary, salt and pepper. Rub all over pork.
4
Place pork in the pan, fat side down and roast pork 30 minutes.
5
Flip roast to fat side up. Roast about 25 minutes longer or until thermometer inserted into center of pork registers 155°.
6
Meanwhile, make the quinoa. Combine chicken stock with 1 cup of water in a saucepan and bring to a boil.
7
Add quinoa, cover and simmer 12-15 minutes until the grains appear translucent and release their germ ring. Remove from heat and set aside.
8
Heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
9
Add pecans and sauté until lightly browned -5 minutes.
10
Add shallot, garlic and coriander, and cook until 3-4 minutes more.
11
Remove from heat and gently stir in cooked quinoa and 1 tablespoon butter.
12
Add grapes and basil. Taste and season with salt and pepper.
13
Remove pork from oven; let stand 10 minutes.
14
Cut pork crosswise into ?” thick slices. Arrange pork slices on plates accompanied by quinoa. Pour pan juices over top.