Pork Bowls with Apple and Grapes

Pork Bowls with Apple and Grapes

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From: Diabetic Living Magazine

A satisfying bowl of quinoa and pork is topped with goat cheese, grapes, and grilled apple and red onion.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • ½ cup red quinoa, rinsed and drained
  • ½ teaspoon salt, divided
  • 1 cup arugula
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon snipped fresh basil
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon-style mustard
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • 1 pound natural pork tenderloin, trimmed
  • 1 large apple, cut into 12 to 16 slices
  • 1 medium onion, sliced and separated into rings
  • 1 cup seedless red grapes, halved
  • ¼ cup crumbled goat cheese (chèvre) (1 ounce)

Preparation

  • Prep

  • Ready In

  1. Cook quinoa with ¼ teaspoon of the salt according to package directions. Stir in arugula.
  2. Meanwhile, for vinaigrette, in a screw-top jar combine the next eight ingredients (through pepper) and remaining ¼ teaspoon salt. Remove 2 tablespoons of the vinaigrette and brush on meat, apple, and onion. Place apple and onion in a grill basket.
  3. Grill meat and apple and onion, covered, over medium 12 to 16 minutes or until meat registers 145°F and apple and onion are tender and well-marked, turning every 3 to 4 minutes. Remove from grill. Cover meat with foil and let stand 3 minutes before slicing diagonally.
  4. Divide meat and quinoa mixture among individual bowls. Top with apple and onion, grapes, and cheese and drizzle with remaining vinaigrette.

Nutrition information

  • Serving size: 3 ounces pork and ½ cup quinoa
  • Per serving: 395 calories; 13 g fat(4 g sat); 6 g fiber; 39 g carbohydrates; 30 g protein; 81 mg cholesterol; 18 g sugars; 417 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ starch, 1 fat, 1 fruit

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