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August 30, 2006
Grilled Pork Tenderloin with Quinoa Mango Salad
Slap some oil, salt and pepper on a little pork tenderloin and grill till cooked thru, not dry—depends on size. The simple recipe below comes (slightly adapted) from Deborah Madison's Vegetarian Cooking for Everyone.
Boil 3 c. water. Add 1/2 t salt and 1-1/4 c. rinsed quinoa. Lower heat, cover, simmer till tender, 12-15 min. Drain.
Chop 1 mango into bite sized squares.
Toss cooked quinoa with mango plus 3 sliced scallions (including an inch of green), 1 jalapeno seeded and diced or a smaller portion of whatever spicy chile you have around, and the vinaigrette—see below.
Sprinkle with 1/3 c. almonds, roasted.
Vinaigrette
Pound 1 clove garlic with 1/4 t. salt in mortar until smooth. Combine with 2 T yogurt, 1 t curry powder. Stir in 1-1/2 T lemon juice. Then whisk in 5 T light oil (safflower, sunflower). Let stand 15 minutes. Stir in 2 T finely chopped cilantro.
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