Pork Quinoa Salad with Cherries and Balsamic Recipe | Yummly

Pork Quinoa Salad with Cherries and Balsamic

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  • 1 pound pork tenderloin (trimmed)
  • 5 tablespoons balsamic vinegar (divided)
  • 3 tablespoons olive oil (divided)
  • salt
  • pepper
  • 1 cup quinoa
  • 3/4 cup dried tart cherries
  • 6 scallions (thinly sliced)
  • 1/4 cup almonds (sliced, toasted, divided)
  • 2 cups kale (or baby spinach leaves, shredded)
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    1. Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.
    2. Preheat oven to 425 degrees F.
    3. Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.
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