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Roasted pork tenderloin with colorful vegetable couscous and lemon wedge on white plate.

Pork Tenderloin and Mexican Quinoa with Honey Habanero Dressing

Bree Hester
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, pork
Cuisine Mexican
Servings 8
Calories 796 kcal

Ingredients
  

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 15.5 ounce can red kidney beans (rinsed and drained)
  • 2 ears fresh corn off the cob
  • 1 red pepper diced
  • 3 green onions sliced
  • 4 Sargento Cheese sticks cut into cubes

Honey Habanero Dressing:

  • 1/4 cup honey
  • Juice from 3 limes
  • 2 Tablespoons white vinegar
  • 1/2 − 1 habanero finely diced
  • 1 Tablespoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cilantro
  • 1/3 cup olive oil

Pork Tenderloin

  • 2 pork tenderloins
  • 1 Tablespoon olive oil
  • salt and pepper

Instructions
 

  • Bring 2 cups water to a boil. Rinse quinoa thoroughly. Add salt. Cook over low heat for 20 minutes, or until tender. Let sit for 5 minutes. Fluff with a fork. Set aside to cool.
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  • Add honey, lime juice, habanero, cumin, salt and pepper to a blender. I add about half of a habanero because I don't want it to be too spicy for the kids, but feel free to add as much spice as you like.
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  • Add cilantro and run until smooth. Slowly add olive through the funnel.Pour half of the dressing over two pork tenderloins. Marinate in the fridge for 2 hours.
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  • I used cheese sticks because it is what I had, but I really loved the little bites of cheese. I don't think it would have tasted as good with shredded cheese.
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  • Add the beans, corn, pepper, green onion, and cheese cubes to a large bowl.
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  • Add cooked quinoa and about half of the dressing.
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  • Toss until combined, add more dressing if needed. Check for seasoning, add salt and pepper if necessary.
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  • Chill until ready to serve. Garnish with more cilantro and lime slices. To grill pork tenderloin: Cook on the grill over medium-low heat. Cook until internal temperature reaches 155 degrees, about 20 minutes.
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Nutrition

Calories: 796kcalCarbohydrates: 24gProtein: 100gFat: 31gSaturated Fat: 9gSodium: 498mgFiber: 2g
Keyword Pork Tenderloin and Mexican Quinoa
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