Pork Tenderloin and Quinoa Salad with Cranberry and Apple

Preheat the oven to 400°F (200°C).

Season the pork tenderloin with salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 5 minutes.

Transfer the pork to a baking dish and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork is roasting, rinse the quinoa under cold water.

In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.

Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a large bowl, combine the cooked quinoa, dried cranberries, diced apple, red onion, and parsley.

In a small bowl, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard. Pour over the quinoa salad and toss to combine.

Once the pork is done, let it rest for 5 minutes before slicing it into medallions. Serve the pork on top of the quinoa salad.

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