Pork Tenderloin with Quinoa and Seed Stuffing

Toss the bread and use a gluten-free superfood stuffing instead!  A higher fiber and protein loaded stuffing will not only stuff your pork tenderloin, but fill your belly.  A flavorful combination of quinoa and Betsy’s Best Gourmet Sunflower Seed Butter makes this stuffing unique and an amazing compliment to the pork. You can serve the pork stuffed or keep the stuffing as a side dish.

Pork Tenderloin & Seed Stuffing Ingredients: 

  • 1/4 C uncooked quinoa
  • 1/2 C water
  • 2 Tbsp grapeseed oil
  • 1/2 onion, chopped
  • 1 cloves garlic, chopped
  • 1 small apples – peeled, cored and chopped
  • 1/4 C raisins
  • 2 Tbsp sunflower seeds
  • 4 button mushrooms, chopped
  • 2 T Betsy’s Best Gourmet Sunflower Seed Butter with Cinnamon
  • 2 Tbsp white wine
  • 1 (1 pound) pork tenderloin
  • 1 pinch ground cinnamon
  • 1 pinch garam masala, or to taste
  • salt and ground black pepper to taste

Recipe Directions:

Cook the 1/4 c quinoa and 1/2 c water according to package directions.

Heat the oil in a skillet and sauce the onion, garlic, apples, raisins, sunflower seeds, and mushrooms until the onion has softened and turned translucent. In a bowl combine the white wine and Betsy’s Best and stir to dissolve. Stir in the Betsy’s Best mixture, and cook another 1-2 min until some of 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).  Slice the tenderloin from the top to the bottom lengthwise maintaining one edge intact so you can open like a book. Open the two sides and place between two sheets of heavy plastic 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 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.

With the seed butter infused stuffing this pork loin recipe is a sure fire dinner party crowd pleaser!

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