Roasted Pork Tenderloin + Apple Quinoa

preparation

1. Heat oven to 400°F with rack set in middle position. Line a baking sheet with a wire rack.
2. Heat 1 Tablespoon Pompeian Gourmet Selection Extra Virgin Olive Oil in a 12-inch skillet over medium-high until just before shimmering. Add pork tenderloins, reduce heat to medium and sear until browned on all sides, 6 minutes. Transfer pork tenderloins to a plate and let cool slightly.
3. Combine 2 ½ teaspoons coriander, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 ½ teaspoons kosher salt and 1 ½ teaspoons black pepper.
4. Rub spice mixture all over tenderloin, then transfer to prepared baking sheet.
5. Roast pork tenderloins until a thermometer inserted in the center registers 145°F, about 20–25 minutes. Loosely cover with foil and let rest 10 minutes.
6. Meanwhile, add quinoa to a fine-mesh sieve and rinse under cold water for 30 seconds. Add quinoa to a saucepan with 2 cups water. Bring to a boil over high heat then reduce heat to medium-low and simmer until quinoa has absorbed the water and is fluffy, 12–15 minutes. Remove from heat, then cover and let steam 5 minutes.
7. In a large bowl, whisk together remaining 2 Tablespoons Pompeian Gourmet Selection Extra Virgin Olive Oil, ½ teaspoon coriander, ½ teaspoon garlic powder, ½ teaspoon onion powder, apple cider vinegar and Dijon mustard. Season with salt and pepper to taste.
8. Add cooked quinoa, celery, apple, and thyme. Season with salt and pepper and toss to combine.