Pork Loin, Yam and Broccoli Quinoa Bowl

Photograph by Ryan Dausch (from Food Network Magazine)

I was at a bit of a loss last night on what to cook.  After traveling for 3 weeks, I came home really craving food made from scratch in my own kitchen.  With jet lag an issue still, my motivation was pretty low.

When shopping I just grabbed a wide variety of meats and vegetables to stock my fridge, so had a little bit of everything.  I decided to type in 3 ingredients and the words recipe, and see what Google offered.

This recipe caught my eye.  A little fiddly getting it all cut up and cooked separately, but I was up to the task. And remember, if you cooked a meat, a starch and veggies separately it would take the same amount of time if not more.

The only issue I had was to adapt it a slightly to compensate for one missing ingredient. No worries, it was still wonderful. I'll be making this again soon, and this time will be following the recipe entirely in its original form (well, except I'll probably cut the cumin in half as that's not a family favourite).

Ready for a one dish meal that's tasty and filling.  Get out your cutting board, but on your apron, fire up the oven and just follow the instructions below!

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Pork Loin, Yam and Broccoli Quinoa Bowl

Ingredients -

1           medium pork tenderloin (about 1 pound)
3           cloves garlic, grated
1-1/4     teaspoons dried oregano
1-1/4     teaspoons ground cumin
Kosher salt and freshly ground pepper
1           large dark orange yam, peeled and cut into 3/4-inch pieces
3 C       broccoli florets (about 8 ounces)
3 T       extra-virgin olive oil
3/4 C    quinoa
Juice of 1 orange
1 T        red wine vinegar
1/4 tsp   red pepper flakes

Directions -

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.

While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.

Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.