Spiced Pork Tenderloin

Spiced Pork Tenderloin

with Herby Quinoa and Avocado Salsa

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Inspired by South American cuisine, this dish is brimming with herbs and spices. The best part? It's packed with protein, low in carbs and full of freshness!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

14 g

Parsley and Cilantro

1 unit

Vegetable Broth Concentrate

50 g


1 unit


1 tbsp

Paprika-Cumin-Garlic Blend


113 g

Grape Tomatoes

56 g

Baby Spinach

1 unit


½ cup


Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber13 g
Protein50 g
Cholesterol95 mg
Sodium610 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then finely chop shallot. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then half the shallots and quinoa. Cook, stirring often, until shallots soften, 2-3 min. Add 1 1/4 cups water (dbl for 4ppl) and broth concentrate(s). Bring to a boil over high heat. Reduce heat to low. Cover and cook, until quinoa is tender and liquid is absorbed, 15-18 min. When quinoa is tender, stir in spinach, replace cover and let stand while you prepare salsa and pork.


While quinoa cooks, pat pork dry with paper towels, then cut crosswise into two equal pieces. Season with salt and pepper, then sprinkle with Paprika-Cumin-Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then pork. Cook turning occasionally, until golden-brown, 3-4 min. Transfer pork to a baking sheet. Roast pork in the middle of the oven, until cooked through, 14-16 min.**


While quinoa and pork cook, halve tomatoes. Zest, then juice half the lime (1 lime for 4ppl). Cut remaining lime into wedges. Peel, pit, then cut avocado into 1/2-inch pieces. Roughly chop cilantro and parsley.


While pork cooks, stir together tomatoes, avocado, remaining shallots, lime juice, half the cilantro and 1/2 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper. Set aside.


Fluffy quinoa with a fork. Stir in lime zest, remaining cilantro and parsley. Season with salt. Thinly slice pork. Divide quinoa between bowls. Top with pork and salsa. Squeeze over a lime wedge, if desired.