Orange-Cranberry Pork Tenderloin with Quinoa Salad

So I'm sharing a few recipes that we've loved lately. This one is from Our Best Bites' Seasonal Cookbook and it is incredible.

1-1 1/2 lbs pork tenderloin
1 teaspoon garlic powder
1 teaspoon onion powder
2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 1/2 tsp EVOO
1 14 oz. whole berry cranberry sauce
juice of 1 orange
zest of 1 orange
3 cloves of garlic, minced or pressed
1 tbsp coarse mustard
 1/2 cup chicken broth

Tenderloin

Preheat oven to 400 degrees

Rinse pork in cold water, Pat dry with paper towels Mix together garlic garlic powder, onion powder, salt and pepper in a small bowl and sprinkle evenly over all sides of pork.

Heat a large, oven-safe skillet to medium-high heat on the stove. Add oil and tilt pan until oil coats the bottom. Use tongs to place tenderloins in pan and sear 1-2 minutes on each side or until golden brown.

While pork is searing, whisk together cranberry sauce, orange juice, orange zest, garlic, mustard and chicken broth. When pork is seared on all sides, pour sauce into pan and bring to a simmer, scraping bottom of pan while sauce simmers 1 minute.

Place skillet in oven, uncovered and cook 20-30 minutes or until internal temp reaches 150. Remove from oven and let rest 5 minutes. Place pork on cutting board and slice into 1/2 inch slices. Return to pan and serve with extra sauce drizzled over the top.

Salad
2 cups chicken broth
1 cup uncooked quinoa
1/2 cup crumbled feta cheese
1/2 cup chopped pecans, toasted
1/2 cup chopped green onions
1/2 cup dried cranberries
zest of 1 orange

Dressing   Mix all ingredients in a blender or with an immersible blender
1/4 cup freshly squeezed orange juice
2 Tbsp EVOO
1 clove fresh minced garlic
1/2 tsp salt
10 cracks black pepper
2 tsps coarse mustard

Bring chicken broth to a boil. Add quinoa and cover. Simmer for 20 minutes. Remove from heat, allow to stand 5 minutes, and fluff with a fork. Chill.

Toss chilled quinoa, feta cheese, pecans, green onions, cranberries, and orange zest together. Drizzle dressing over the top and toss quickly to combine. Serve cold.

These two are just absolutely incredible together. I serve them with some broccoli on the side as well.