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Pork Tenderloin and Mexican Quinoa with honey habanero dressing, garnished with lime and cilantro.

Pork Tenderloin and Mexican Quinoa with Honey Habanero Dressing

Bree Hester
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 796 kcal

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. Set aside to cool.
    Cooking Mexican quinoa in a saucepan on the stovetop.
  • Add honey, lime juice, habanero, cumin, salt, and pepper to a blender. I add about half of a habanero because I don't want it to be too spicy for the kids, but feel free to add as much spice as you like.
    Adding honey, lime juice, habanero, cumin, salt, and pepper to a blender for the dressing.
  • Add cilantro and run until smooth. Slowly add olive through the funnel.Pour half of the dressing over two pork tenderloins. Marinate in the fridge for 2 hours.
    Blending the green Honey Habanero Dressing in a Vitamix blender, with olive oil on the counter.
  • I used cheese sticks because it is what I had, but I really loved the little bites of cheese. I don't think it would have tasted as good with shredded cheese.
    Cutting Sargento sharp cheddar cheese sticks into cubes for the Pork Tenderloin and Mexican Quinoa.
  • Add the beans, corn, pepper, green onion, and cheese cubes to a large bowl.
    Adding kidney beans, corn, red pepper, green onions, and cheese cubes to a bowl for Mexican Quinoa.
  • Add cooked quinoa and about half of the dressing.
    Adding cooked quinoa and honey habanero dressing to a bowl of vegetables for Mexican Quinoa.
  • Toss until combined, add more dressing if needed. Check for seasoning, add salt and pepper if necessary.
    Tossing the Mexican Quinoa with red kidney beans, corn, peppers, green onions, and cheese.
  • Chill until ready to serve. Garnish with more cilantro and lime slices. To grill pork tenderloin: Cook on the grill over medium-low heat. Cook until internal temperature reaches 155 degrees, about 20 minutes.
    Mexican quinoa salad with red kidney beans, corn, cheese, and lime wedges.

Nutrition

Calories: 796kcalCarbohydrates: 24gProtein: 100gFat: 31gSaturated Fat: 9gSodium: 498mgFiber: 2g
Keyword Pork tenderloin
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