Pork Tenderloin With Jewelled Quinoa Pilaf - cooking recipe

Ingredients

1 1/2 lbs pork tenderloin
3/4 teaspoon lemon pepper
3/4 teaspoon salt
1 tablespoon oil
1 medium red onion, chopped
1 medium granny smith apple, peeled, cored, and diced
1 cup uncooked quinoa, rinsed if necessary
2 cups chicken broth
2 medium carrots, peeled and shredded
3/4 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup feta cheese, crumbled

Preparation

Season pork with 1/2 tsp lemon pepper and 1/2 tsp salt. Heat oil in a large skillet over medium high heat. Brown pork on all sides for 4 minutes or until golden. Remove and set aside.
In the same skillet, reduce heat to medium and saute the onion and apple 5 minutes, or until tender.
Add quinoa, stirring 1 minute to toast.
Add broth, carrots, cranberries, and remaining salt and pepper. Mix well.
Place pork over top and bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes until pork is ready, quinoa is tender, and liquid is almost absorbed.
Remove pork to rest, and let quinoa sit for 2 minutes.
Stir walnuts and feta cheese into quinoa mixture. Thinly slice pork and serve.