Michelin Star Paleo Italian Brunch Feast: Savory Pork Loin with Fresh Spinach Quinoa

Allergens

Contains gluten, dairy, and pork.

Ingredients

• 1. Pork Loin (800g) 2. Olive Oil (3 tbsp) 3. Fresh Spinach (4 cups, chopped) 4. Quinoa (2 cups, uncooked) 5. Garlic (3 cloves, minced) 6. Sun
• dried Tomatoes (1/2 cup, chopped) 7. Basil Leaves (1/2 cup, fresh) 8. Salt (to taste) 9. Black Pepper (to taste) 10. Italian Seasoning Blend (1 tbsp)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat 2 tbsp of olive oil over medium high heat.
3. Season pork loin with salt, black pepper, and Italian seasoning blend.
4. Sear the pork loin in the skillet for 2 minutes on each side until browned.
5. Transfer the seared pork loin to a baking dish and bake for 30 40 minutes or until internal temperature reaches 145°F (63°C).
6. In a separate pot, bring 4 cups of water to a boil.
7. Add quinoa to the boiling water, cover, and reduce heat to low. Cook for 12 15 minutes or until tender and fluffy.
8. In another skillet, heat 1 tbsp of olive oil over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted. Season with salt and pepper.
9. Combine cooked quinoa, sautéed spinach, sun dried tomatoes, and basil leaves in a large bowl. Toss to combine.
10. Slice the baked pork loin into 6 portions and serve alongside the fresh spinach quinoa mixture.

Chef’s Insight

The combination of succulent pork loin with fresh spinach quinoa creates a well-rounded dish that satisfies both flavor and nutritional needs.

Notes

Ensure the pork loin is cooked to a safe internal temperature to prevent foodborne illnesses.