Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pork and Broccoli Grain Bowl
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 64 milligrams
- Sodium
- 447 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Protein
- 30 grams
- Sugar
- 7 grams
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 64 milligrams
- Sodium
- 447 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Protein
- 30 grams
- Sugar
- 7 grams
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
- Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
- While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
- Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
