Roasted pork tenderloin is rubbed with garlic, oregano, and thyme, then sliced over fluffy quinoa folded with parsley. Chef Chris pairs the pork with Brussels sprouts and cauliflower caramelized in the oven until lightly browned. Served with a bright chimichurri on the side.
Nutritional facts
Protein
52g
Carbs
39g
Calories
510kcal
Fat
17g
Ingredients
Black Pepper, Extra Virgin Olive Oil, Sweet Paprika, Pork Tenderloin, Kosher Salt, Cauliflower, Lime Juice, Tri-color Quinoa, Garlic Powder, Cilantro, Garlic, Oregano, Red Wine Vinegar, Brussel Sprouts, Thyme, Granulated Garlic, Italian Parsley
Reviews
3.6
Based on 57 reviews
Gritty quinoa and dry pork
Margot · 04/20/26
First and LAST time ordering this. Some people may like it. Sorry, I did not.
Jennifer · 04/20/26
Michael · 04/20/26
Eric · 04/20/26
Got the end pieces of the tenderloin
Roberta · 04/19/26
Jessica · 04/19/26
Another great tasting may love this one
Katrina · 04/19/26
Crystal · 04/19/26
Stefani · 04/19/26
not a happy combo
alice · 04/18/26
The thimble-sized cup of sauce wasn’t nearly enough to make the pork anything other than bland.
Kathryn · 04/18/26
Joella · 04/18/26
Vina · 04/17/26
I feel like this dish was pretty good, but not one of my favorites. I think it needed more of the sauce.
Josh · 04/17/26
Bland. Needed more flavor or more sauce.
Shamika · 04/16/26
Elisabeth · 04/16/26
Pork was a kinda tough
May · 04/16/26
Kristin · 04/16/26
Very good just not as good as the others. Maybe a little too much of the herbs and flavoring on the pork for me.
Chef Chris Massiah was born and raised in Brooklyn. He has cooked since he was very young, and first assisted as a pastry chef when he was a teenager. His dad has been his biggest influence in the kitchen, and Massiah credits him with his own ability to shop for the right ingredients and season dishes. He also considers everyone he has worked with along the way as a sort of teacher. He loves to cook comfort food and Caribbean food, with an influence of flavors from Asian cuisine.
