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
3.7
Based on 181 reviews
Dave · 07/18/26
Valerie · 07/17/26
Rebecca · 07/17/26
Rebecca · 07/16/26
Robin · 07/16/26
Gerald · 07/15/26
Bland
Dan · 07/15/26
brussel sprouts inedible
Melanie · 07/15/26
Taylor · 07/13/26
This was a mixed bag. The pork was delicious, very tender and the sauce had a really good flavor but there was way too little of the sauce for so much food, maybe a TBSP. Veggies were ok.
Mary · 07/13/26
Andrea · 07/12/26
Jackie · 07/12/26
Deborah · 07/11/26
Alvin · 07/11/26
Needs more flavor. Tasted fine once I added salt and pepper.
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.
