Spice-Rubbed Pork With Quinoa - cooking recipe

Ingredients

2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
kosher salt
2 pork tenderloin (1 3/4 lbs. total, halved crosswise)
1 tablespoon extra-virgin olive oil
1 cup quinoa, rinsed thoroughly
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
fresh ground black pepper
salsa verde (for serving) (optional)

Preparation

Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin, and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil; then roll in the spice mixture to coat. Transfer to a roasting pan and roast until thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 - 20 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with corn, scallions, salt & pepper. Slice the pork, drizzed with olive oil and serve alongside quinoa and salsa verde.