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Pork Tenderloin and Mexican Quinoa Salad with Honey Habanero Dressing Recipe

Pork Tenderloin and Mexican Quinoa with Honey Habanero Dressing

bakedbree
4.67 from 6 votes
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Ingredients
  

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 15.5 ounce can red kidney beans (rinsed and drained)
  • 2 ears fresh corn off the cob
  • 1 red pepper diced
  • 3 green onions sliced
  • 4 Sargento Cheese sticks cut into cubes

Honey Habanero Dressing:

  • 1/4 cup honey
  • Juice from 3 limes
  • 2 Tablespoons white vinegar
  • 1/2 − 1 habanero finely diced
  • 1 Tablespoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cilantro
  • 1/3 cup olive oil

Pork Tenderloin

  • 2 pork tenderloins
  • 1 Tablespoon olive oil
  • salt and pepper

Instructions
 

  • Bring 2 cups water to a boil. Rinse quinoa thoroughly. Add salt. Cook over low heat for 20 minutes, or until tender. Let sit for 5 minutes. Fluff with a fork.
  • Add honey, lime juice, habanero, cumin, salt, pepper, and cilantro to a blender. Run until smooth. Slowly add olive through the funnel.
  • Add the beans, corn, pepper, green onion, and cheese cubes to a large bowl. Add cooked quinoa and about half of the dressing. Toss until combined, add more dressing if needed. Check for seasoning, add salt and pepper if necessary.
  • Chill until ready to serve. Garnish with more cilantro and lime slices.
  • To grill pork tenderloin: Drizzle oil on pork. Season with salt and pepper. Cook on the grill over medium-low heat. Cook until internal temperature reaches 155 degrees, about 20 minutes.
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