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Recipe · Dinner · Moderate cost

Roast Pork Tenderloin with Quinoa and Asparagus

By CalorTracker Team · Reviewed

Sliced pork tenderloin served with quinoa and roasted asparagus

Quick answer

One serving (1 of 2) has 492 kcal, 48.4 g protein, 36.8 g carbs and 16.5 g fat.

Prep
10 min
Cook
25 min
Rest
5 min
Total
40 min
Makes
2 servings

Pork tenderloin is a lean cut that cooks fast and stays tender if you do not overcook it. A thermometer makes this dinner nearly foolproof.

Ingredients

Weights are for the whole recipe, in the state named for each ingredient (raw, cooked, dry or canned), because that is the weight the nutrition below is calculated from. Each ingredient links to its nutrition facts.

Also needed, not counted: 1 tsp dried thyme or rosemary; 2 garlic cloves, crushed; salt and black pepper.

Method

  1. Heat the oven to 200 °C (400 °F). Cook the quinoa following the packet and weigh out the cooked amount.
  2. Rub the pork with half the oil, thyme, garlic, salt and pepper. Sear in an oven-safe pan over high heat for 4 minutes, turning, until browned all over.
  3. Roast the pork for 12 to 15 minutes, until it reaches 63 °C (145 °F) in the thickest part. Rest it for 5 minutes under foil.
  4. Toss the asparagus with the rest of the oil and salt and roast on a tray for the last 8 minutes of the pork.
  5. Slice the pork and serve with the quinoa and asparagus, half each.

Notes

  • A slightly pink centre is fine once the pork has reached 63 °C (145 °F) and rested for 3 minutes.
  • Slice across the grain for the most tender bites.

Nutrition per serving

Calories
492kcal
Protein
48.4g
Carbs
36.8g
Fat
16.5g
Roast Pork Tenderloin with Quinoa and Asparagus: nutrition for 1 of 2 servings
NutrientPer serving
Calories492 kcal
Protein48.4 g
Carbs36.8 g
of which sugars3.7 g
Fat16.5 g
of which saturated3.5 g
Fiber6.8 g

Calculated from the USDA FoodData Central values of the ingredients above, in the weights listed, divided by 2. The whole recipe is 984 kcal. Salt, pepper, herbs, spices and water are not counted.

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Nutrition is calculated from USDA values for the listed ingredients and changes with brands, ripeness and how you cook. Check ingredient labels if you have an allergy.

Source: USDA FoodData Central, retrieved . How we calculate.