• 150g Pork Tenderloin Pork Tenderloin, roasted
• 120g quinoa Quinoa, cooked
• 80g green beans Green Beans, boiled
• 80g red pepper Red Pepper
• 10g olive oil Olive Oil
• 6g garlic Garlic
• 10g lemon juice Lemon Juice
• large handful of parsley & oregano, chilli flakes
• 15g red onion Red Onion

1. 1

   Prep everything first: wash and trim the green beans and peppers, 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

   Finely chop the herbs and mix with the garlic, olive oil, lemon juice and chilli flakes. Spoon the chimichurri over the sliced protein.

5. 5

   Meanwhile, steam or stir-fry the green beans and peppers 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 red onion.

Tap ingredients and steps to tick them off as you cook.