Cuban Pork Loin with Quinoa Salad

Ingredients

• Olive Oil

• Grapefruit Juice

• Garlic

• Oregano

• Honey

• Pork Tenderloin

• Quinoa

• Chicken Stock

• Butter

• Red Pepper

• Shallots

• Garlic

• Diced Chilli

• Corn

• Black Beans

Marinate the Pork

1. In a large bowl, add olive oil, grapefruit juice, minced garlic, oregano, honey, salt and pepper. Whisk to combine.

2. Add the pork loin to a large zip lock back and cover with the marinade. Place in the fridge for at least 5 hours.

Make the salad

1. Add the quinoa, stock, butter and salt to a small pan. Cover, and bring to a boil. Once at a rolling boil, reduce to a low simmer, and cook for 15 minutes. After 15 minutes, remove from the heat and let sit for 5 minutes, then uncover and fluff with a fork.

2. Preheat a frypan over a medium heat. Add the red pepper, shallots, chopped chillies, and garlic and season with salt. Cook until fragrant

3. Add the corn and blackbeans to the skillet and stir. Cook until just softened and warmed through.

4. Add the quinoa and veggies to a medium bowl. Add the parley and a little olive oil and stir to combine.

5. Add lemon juice, and season with salt and pepper.

Cook the Pork

1. Remove the pork from the marinade, and add to a large skillet over a medium heat. Brown on all sides - about three minutes per side.

2. Place in an oven at 325 degrees. Cook for about 20 minutes total, turning every 5 minutes to make sure there is even browning and the coating in the marinade that went into the pan. Cook until the internal temperature reaches around 140-145 degrees.

3. To serve, rest the pork and slice into half to 3/4 inch slices.