Dijon-Glazed Pork Tenderloin & Cool Quinoa Salad

DijonTenderloin

There is nothing more satisfying than eating a delicious meal and knowing it is healthy and nourishing! This recipe uses a Pork Tenderloin, which is an excellent source of lean protein. If you don’t love or eat pork, you can use the same recipe with chicken breast! I throw this salad together often (with different dressings), when I have random vegetables in the fridge and mustard (my base for most dressings). I hope you like it as much as I do!

Dijon-Glazed Pork Tenderloin and Cool Quinoa Salad

 Ingredients:

  • 2 Pork Tenderloins
  • 1 large Cucumber, Diced
  • 1 each: Red, Yellow and Orange Bell Pepper, Diced
  • Cherry or Grape Tomatoes
  • 1 Zucchini, Diced
  • 2 Cups cooked Quinoa
  • ½ Red Onion, Diced

Glaze:

  • 2 Tbsp Dijon Mustard
  • 1 Tbsp minced Garlic
  • 1 tsp Cracked Pepper
  • 3 Tbsp Apple Cider Vinegar
  • Juice of 1 Lemon
  • 1 Tbsp Honey
  • 2 Tbsp of Vegetable Oil

Directions:

  1. Prepare the glaze ahead of time, and brush the tenderloin and wrap it tightly to marinate it for two hours before cooking.
  2. BBQ the Pork Tenderloin at 375F for 10 minutes. Flip the tenderloin and brush both sides with the glaze, and cook for another 15 minutes.
  3. Remove the tenderloin from the BBQ, and allow to sit for 10 minutes (it will continue to cook).
  4. Prepare the vegetables and toss them all in a large bowl with the cooked quinoa. Pour the remaining glaze over the vegetable salad.
  5. Thinly slice the pork tenderloin and serve over the salad. Enjoy!

Lotsa Love,

Leigh

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