Quinoa Stuffed Pork Tenderloin with Butternut Squash Souffle

Wow, it's been quite a while since I have posted! That's the beauty of a blog - post when I can is all I can say!

I wanted to make something healthy, but tasty, so I think this is perfect! This recipe is not completely Paleo, although the only thing un-paleo about it is a little quinoa, and that is such a healthy grain, I think I can get away with it! TJ and DH love quinoa - in fact, when TJ's friends come round, they ask me to make them quinoa - if you haven't tried it, do it soon!!!

I made this with Butternut Squash Souffle, which is on an earlier post - so easy and healthy and so much flavour.

Quinoa Stuffed Pork Tenderloin

• 1/4 cup uncooked quinoa
• 1/2 cup water
   
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 1 small apple - peeled, cored and chopped
• 1/4 cup raisins
• 2 tablespoons pine nuts
• 4 mushrooms, chopped
   
• 1 (1 pound) pork tenderloin
• 1 pinch ground cinnamon
• 1 pinch garam masala, or to taste
• salt and ground black pepper to taste
   
• Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
• Preheat an oven to 425 degrees F (220 degrees C).
• Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
• Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 160 degrees F (70 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.