Roast Pork And Quinoa Salad

Roast Pork And Quinoa Salad

Ingredients:
¼ cup apricot jam
2 Tbsp dijon mustard
1 tsp grated lemon zest
2 Tbsp fresh lemon juice
1 tsp chili powder
1 lb (500 g) well-trimmed pork tenderloin
¾ tsp salt
2 cups water
1 cup quinoa, well rinsed
1 Tbsp olive oil
3 pink grapefruits
8 cups arugula (about 2 bunches)

Directions:
1. Preheat oven to 400°F (200°C). In large bowl, whisk together jam, mustard, lemon zest, lemon
juice, and ½ tsp chili powder. Measure out 3 Tbsp of jam mixture and reserve.
2. Place pork in small roasting pan. Rub with ¼ tsp salt and remaining ½ tsp chili powder. Roast for
15 minutes. Brush 3 Tbsp jam mixture over pork and roast for 10 minutes, or until cooked through but
still juicy.
3. Meanwhile, in large saucepan, bring water to a boil. Add quinoa and remaining ½ tsp salt and
return to a boil. Reduce to a simmer, cover, and cook for 12 minutes, or until tender. Drain.
4. Whisk oil with remaining jam mixture in bowl. Add quinoa, tossing to combine.
5. With paring knife, cut off skin from grapefruits. Working over a bowl to catch juice, cut between
membranes to release sections. Add sections and ¼ cup grapefruit juice to bowl with quinoa.
6. Place quinoa salad on bed of arugula. Thinly slice pork and arrange on top.