Spicy Pork Tenderloin with Tart Quinoa

Ingredients:

• 1 cup of quinoa, rinsed
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 2 cloves garlic, coarsely chopped
• 1 small pork tenderloin, fat trimmed (about 450 g)
• 2 tablespoons extra-virgin olive oil
• 2 cups small spinach
• 0.5 cup fresh cilantro leaves + extra for serving
• Juice of 1 lime
• Half a small jalapeño (remove seeds to reduce heat)
• 2 tbsp. l. parmesan or cotija cheese

Preparation:

1. Preheat the oven to 190°C (375°F). Place the quinoa in a medium saucepan filled two-thirds full with water. Bring to a boil, reduce heat, and simmer until tender, about 12 minutes. Drain and rinse the quinoa under cold water. Drain again, then return it to the saucepan.
2. Meanwhile, combine the coriander, cumin, 1 clove of garlic, 0.5 teaspoon of salt, and 1 teaspoon of black pepper in a mortar and pestle to form a coarse paste (or use a food processor). Rub the pork tenderloin with the spice mixture on all sides.
3. In a large ovenproof skillet, heat 1 tablespoon olive oil over medium heat until very hot. Add the pork tenderloin and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer the skillet to the oven and roast the pork until cooked through or until an electronic meat thermometer inserted into the thickest part of the tenderloin registers 145°F (65°C), about 15 minutes. Let the pork rest for 5 minutes.
4. Combine the spinach, cilantro, lime juice, jalapeño, remaining 1 tablespoon olive oil, and garlic cloves in a food processor and finely chop. Add to the quinoa along with 3/4 teaspoon salt. Cook over medium heat, stirring, until heated through, about 3 minutes. Stir in 1 teaspoon Parmesan cheese. Slice the pork tenderloin and divide among 4 plates with the quinoa. Sprinkle with the remaining 1 tablespoon cheese and cilantro.