Grilled pork with rice + quinoa salad

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I made this meal a few years ago and it’s still one of my faves. I used to find TONS of recipes from Rachel Ray and almost anything she comes up with is pretty terrific. Now-a-days I like to just make things up from what I have in my kitchen but this one is too good not to share.

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– 1 cups black rice

– 1 cup quinoa, rinsed

– 1 large orange bell pepper (chopped)

– 1 pt. cherry tomatoes, halved

– 1 cup thinly sliced scallions

– 1/4 cup plus 3 tbsp. olive oil

– 3 tbsp. rice wine vinegar

– 3 tbsp. grated fresh ginger

– 1 tbsp. fresh lemon juice

– 2 cloves garlic, minced or grated

– 1 1/2 tbsp. honey

– 2 pork tenderloins (1 lb. each)


1. Cook the rice and the quinoa according to package directions; let cool. In a large bowl, toss the rice, quinoa, bell pepper, tomatoes and scallions. In a small bowl, whisk 1/4 cup oil, the vinegar, 1 1/2 tbsp. ginger and the lemon juice and garlic. Toss with the salad; season with salt and pepper.

2. Heat grill or grill pan over medium. In a small bowl, whisk 3 tbsp. oil, the remaining 1 1/2 tbsp. ginger and the honey. Season the york and grill, turning occasionally, until an instant-read thermometer inserted into the center registers 145 degrees, 22 to 25 minutes. Brush with half the honey mixture during the last 5 minutes of grilling. Let rest 10 minutes. Brush with the remaining honey mixture. Cut on an angle into 1/3-inch-thick slices. Serve over the salad.


We chose to serve this mean with brussel sprouts. I know these little green veggies have a bad reputation, but try them out. Just rinse, cut the ends off and cut in half. Then throw them into a pan with olive oil, pepper, and garlic salt. Cook in the over for about 10-15 minutes at 375-400 degrees.


We paired this meal with Altos del Plata’s Malbec.


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foodKristin Griffith