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Italian Roasted Pork Tenderloin with Vegetables & Quinoa
Ingredients
  • Italian Dressing
  • ¾ cup red-wine vinegar
  • 5 tablespoons water
  • 1 ½ tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 large clove garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ¾ cups extra-virgin olive oil
  • subheading: :
  • Pork & Vegetables
  • 1 pound pork tenderloin
  • 4 medium carrots
  • 2 medium parsnips
  • 1 medium broccoli crown
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons Italian seasoning
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 tablespoons balsamic glaze
  •  
  • Quinoa
  • 3 cups low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 ½ cups quinoa
Steps
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