Spice-Rubbed Pork with Quinoa

Ingredients

  • 2 teaspoons smoked paprika

  • 1/2 teaspoon red pepper flakes *

  • 2 teaspoons ground cumin

  • Kosher salt *

  • 2 pork tenderloins (1 3/4 pounds total), halved crosswise

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling *

  • 1 cup quinoa, rinsed

  • 1 1/2 cups frozen corn, thawed

  • 2 scallions, thinly sliced *

  • Freshly ground pepper *

  • Jarred salsa verde, for serving (optional) *

    * Ingredients not provided in Kit

Directions

  • Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.

  • Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.

  • Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item