Recipe Name: Smoky BBQ Pork Tenderloin with Quinoa Salad
Main ingredient: Pork
Ingredients:
For the Pork Tenderloin
- 800g Pork Tenderloin
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons Smoky BBQ sauce
For the Quinoa Salad
- 1 cup cooked quinoa
- 1 cup chopped spinach
- 1/2 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Cooking Instructions:
- Preheat your grill to medium-high heat. Rub the pork tenderloin with olive oil, salt, and pepper.
- Place the pork on the grill and cook for about 7-8 minutes on each side or until the pork is cooked through.
- During the last 2 minutes of cooking, brush the pork with the smoky BBQ sauce. Once done, let it rest for a few minutes before slicing.
- To prepare the quinoa salad, combine cooked quinoa, spinach, cucumber, cherry tomatoes in a large bowl.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Pour over the salad and toss to combine.
- Serve the sliced BBQ pork tenderloin with the quinoa salad.
Nutritional Information per Serving:
- Calories: 500
- Protein: 52g
- Fat: 22g
- Carbohydrates: 35g
Plating:
Slice the BBQ pork tenderloin into half an inch thick slices and fan them across one side of a large, flat plate. Ensure the smoky glaze is visible and adds sheen. Pile the vibrant quinoa salad high on the other side of the plate, showcasing the varied colors of the spinach, cucumber, and cherry tomatoes. Drizzle any excess salad dressing artistically around the edge of the plate for a gourmet touch. The dish should be simple, vibrant, and inviting, showcasing the contrasting textures and offerings on the plate.