• 200g Pork Tenderloin Pork Tenderloin, roasted
• 255g quinoa Quinoa, cooked
• 80g spinach Spinach, raw
• 80g green beans Green Beans, boiled
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• 10g butter Butter
• 10g parmesan Parmesan
• chopped parsley

1. 1

   Prep everything first: wash and trim the spinach and green beans, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the spinach and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the chopped parsley.

7. 7

   Bulking upgrade: add the butter, parmesan for extra energy-dense calories.

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