Seared pork with figs and quinoa-dried cherry salad
Gluten Free, Soy-Free, Dairy-Free
30 – 40 Minutes
Sun Basket and Williams-Sonoma love sharing restaurant tricks that can make life tastier for busy home cooks. For instance, cooking the dried cherries with the quinoa softens the fruits so they release more of their sugars. Dried figs add body and flavor to a simple pan sauce for pork. Simmering the figs with apple cider and mustard helps cut their sweetness, so that the finished dish tastes balanced, not cloyingly sweet.
- ¾ ounce dried cherries
- ½ cup rainbow quinoa
- 2 tablespoons pistachios
- Two 6-ounce boneless pork loins
- 3 ounces radicchio
- Fresh flat-leaf parsley
- 1 ounce dried figs
- ½ cup apple cider
- 1 teaspoon whole grain mustard
- Fresh rosemary sprig
- 2 tablespoons balsamic vinegar
Cook the quinoa; toast the pistachios
- Coarsely chop the dried cherries.
- In a fine-mesh strainer, rinse the quinoa.
In a large frying pan over medium heat, toast the pistachios, stirring often, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
Cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
Prep the remaining salad ingredients
- Cut away the core from the radicchio; thinly slice the leaves, then place in a large bowl.
- Coarsely chop the pistachios.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Prep the figs; make the fig sauce
- Trim the stems from the dried figs; cut the figs into quarters.
Finish the quinoa salad
Nutrition per serving: Calories: 710, Protein: 38 g, Total Fat: 33 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 64 g, Fiber: 16 g, Added Sugar: 0 g , Sodium: 470 mg
Contains: tree nuts