southwestern pork with black bean-quinoa salad

southwestern pork with black-bean quinoa salad

prep time: 20 minutes
cook time: 18 minutes
ready in: 38 minutes

makes: 4 servings, 11 oz. each


  • Southwestern Pork:
  • 1lb. pork tenderloin, trimmed
  • 3 large garlic cloves, minced, divided
  • 2 Tablespoons chopped fresh rosemary
  • Ground black pepper, to taste
  • 1/3 cup orange juice
  • 1 Tablespoon honey
  • 1½ teaspoons chipotle seasoning
  • Black Bean-Quinoa Salad:
  • 1¼ cups low-sodium chicken broth
  • 3/4 cup uncooked quinoa
  • 3/4 cup black beans, rinsed and drained
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped red onion
  • 1/3 cup salsa
  • 1 Tablespoon fresh lime juice

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. For the Southwestern Pork: Preheat oven to 425°F. Place pork in a roasting pan; rub with 2 tablespoons of the garlic, plus rosemary, and pepper to taste. Pour juice and honey over pork; sprinkle with chipotle seasoning and remaining 1 tablespoon garlic.
  2. Place pan in oven. Roast 18–20 minutes or until an instant-read thermometer registers 145°F, basting occasionally. Remove from oven and let stand 5 minutes.
  3. For the Black Bean-Quinoa Salad: In a medium saucepan combine broth and quinoa; cook according to package directions. Remove from heat and let cool slightly. Add beans, bell pepper, onion, salsa and lime juice; stir to combine.
  4. To serve, slice pork across the grain into slices 1/2-inch thick. Serve with Black Bean-Quinoa Salad.

per serving: 310 calories, 6g fat, 2g saturated fat, 75mg cholesterol, 270mg sodium, 35g carbohydrate, 6g fiber, 6g sugars, 31g protein