Pork Tenderloin with Quinoa Pilaf

Ingredients:

2 tbsp. olive oil, divided

1 clove garlic, thinly sliced

1 1/2 c. quinoa

4 c. baby spinach (about 5 oz)

2 small pork tenderloins (about ¾ lb each), cut into 4 equal pieces

Kosher salt and pepper

2 tbsp. white wine vinegar

2 tbsp. orange marmalade

2 tsp. Dijon mustard

1/2 c. pomegranate seeds

Directions:

Heat 1 tablespoon oil in medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per package directions. Fluff with a fork and fold in spinach.

While quinoa cooks heat a skillet on medium. Add remaining tablespoon oil, season pork with ½ teaspoon each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°F, 12 to 14 minutes.

Meanwhile, in a small bowl, whisk together vinegar, marmalade, and mustard. Transfer pork to a cutting board and let rest 5 minutes. Discard any oil left in the pan. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork.

Slice pork, serve over quinoa and sprinkle with pomegranate seeds.

Nutritional Info: About 545 calories, 16 g fat (3 g saturated), 45 g protein, 410 mg sodium, 54 g carb, 6 g fiber