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Grilled Pork Tenderloin

w/ Apricot-Blackberry Relish, Walnut Quinoa and Spinach


A classic pairing with pork is ripe fruit, and in this case now is the time that both Apricots and Blackberries are in full season, and happily they work really well together! Red Quinoa is just as healthy and delicious as the white version, maybe even more so, but it’s the juicy pork tenderloin that is the real star of the show-marinated with fragrant rosemary, garlic and Extra Virgin Olive oil.

 

Ingredients: Pork, Red Quinoa, Organic Apricots, Walnut, Organic Orange Juice, Aged Sherry Vinegar, Organic Parsley, Organic Blackberries, Sea Salt, Organic Mint Leaves, Organic Garlic Clove, Extra Virgin Olive Oil, Organic Cumin, Organic Ginger Root, Red Onions, Organic Lime Juice, Organic Thyme, Organic Rosemary, Organic Coriander, Organic Black Pepper, Organic Orange Peel. Contains: Tree Nuts. 

Health Benefits

Riboflavin:

  • Red blood cell formation and production of energy

Vitamin B6:

  • Vital to produce energy.
  • Reduces the risk of heart disease by reducing levels of homocysteine, a known substance that is elevated in heart disease.
  • Proven to reduce inflammation which leads to multiple medical conditions.

Thiamine

  • B- vitamin that helps to breakdown food into energy
  • Needed for muscle contraction
  • Needed for conduction of nerve signals

Nutrition Facts

Servings per Container

Calories 390
Serving size 1 meal 312g
Total Fat 14g 18%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 1010mg 44%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 16%
Sugars 4g
Includes 0g Added Sugars 0%
Proteins 38g %
Calcium 56mg
4%
Iron 4mg
25%
Vitamin D 0.3mcg
0%
Potassium 1149mg
25%

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Recipe by

Chef Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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