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Pork tenderloin En Elladi, with a herbal vinaigrette and exotic quinoa with mango

Grilled En Elladi pork tenderloin with a vinaigrette of herbs. Your meat gets an exotic flavor by adding quinoa, mangoes and black raisins.

ingredients

QUINOA

250 g of white quinoa
15 g parsley
15 g chopped spearmint
1 lime
50 g black raisins
100 g mango
50 g olive oil
4 g salt
2 g pepper

VINAIGRETTE WITH HERBS

80 g olive oil
40 g sunflower oil
10 g mild mustard
10 g apple vinegar
5 g spearmint
30 g honey
5 g parsley

EN ELLADI PORK TENDERLOIN GRILLING

2 pieces of pork tenderloin (200g each)
10 g olive oil
3 g rosemary
2 g salt
2 g pepper
lime zest

product

En Elladi Greek pancetta, over the counter

preparation time

difficulty

EASY

product

En Elladi Greek pancetta, over the counter

meal type

INTERNATIONAL CUISINE

execution

Quinoa
Carefully rinse the quinoa. Add 2 lt of water in a pot and boil it for 15 minutes. When ready, drain the quinoa and place it on a tray in the fridge to dry. Chop the herbs, the raisins, and the mango in cubes and add them in a bowl with juice and zest from a lime, olive oil and spices. Your exotic quinoa salad is ready to be served.

Vinaigrette with herbs
In a medium-size bowl add the mustard, the lemon juice, and the apple vinegar. Wisk them well and add on both oils. Enhance the flavor by adding the freshly chopped herbs at the end.

Pork tenderloin
Marinate the meat with olive oil, rosemary, and spices. Grill it strong heat for 20 minutes. Serve it with the marinated dressing.

Tip: You can use cranberries instead of raisins in your quinoa.