Light Garlic Butter Pork Tenderloin, Quinoa & Mushrooms Plate
Big flavour, sensible numbers. This French plate pairs pork tenderloin with quinoa for 49g protein and roughly 482 kcal.
Ingredients
- 150g Pork Tenderloin
- 120g quinoa
- 80g asparagus
- 80g mushrooms
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
-
1
Prep everything first: wash and trim the asparagus and mushrooms, then measure out the sauce ingredients.
-
2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
-
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
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
Meanwhile, steam or stir-fry the asparagus and mushrooms for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: quinoa first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.