Cookwith

Name: Peruvian-Style Pork Tenderloin with Quinoa Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs pork tenderloin, trimmed; 2 tbsp olive oil, divided; 2 tbsp aji amarillo paste (or substitute yellow bell pepper puree with a pinch of chili flakes); 2 tbsp lime juice (about 2 limes); 2 garlic cloves, finely minced; 1 tbsp soy sauce; 1 tbsp red wine vinegar; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp kosher salt; 1/4 cup fresh cilantro, chopped (plus more for garnish); 1 small red onion, thinly sliced; 1 avocado, sliced (for serving); 1 cup cooked quinoa (for serving); 1/2 cup cherry tomatoes, halved

Peruvian-Style Pork Tenderloin with Quinoa Salad

FrozenTurnip3702

This Peruvian-inspired pork tenderloin delivers a vibrant fusion of flavors, featuring zesty aji amarillo, bright lime, and aromatic cumin. The pork is marinated for ultimate tenderness, then seared and roasted for a juicy, caramelized finish. Paired with a colorful quinoa salad, creamy avocado, and fresh tomatoes, this dish balances heat, citrus, and umami in every bite. The bold marinade infuses the pork with authentic Peruvian character, while quick pickled onions and cilantro add a fresh, tangy crunch. It's a stunning, healthy dinner that brings the lively spirit of Peruvian cuisine to your table—perfect for both weeknights and entertaining.

Ingredients

Instructions

In a bowl, mix aji amarillo paste, lime juice, minced garlic, soy sauce, red wine vinegar, cumin, smoked paprika, black pepper, salt, and 1 tablespoon olive oil.
Pat the pork tenderloin dry and place in a resealable bag or shallow dish. Pour marinade over pork, turning to coat. Marinate for at least 20 minutes (up to 2 hours in the fridge for deeper flavor).
While pork marinates, toss red onion with a splash of lime juice and a pinch of salt; let sit to quick-pickle.
Preheat oven to 425°F (220°C). Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
Remove pork from marinade (discard excess), and sear on all sides until golden brown, about 2-3 minutes per side.
Transfer skillet to the oven and roast pork for 10-12 minutes, or until internal temperature reaches 145°F (63°C).
Rest pork on a cutting board for 5 minutes before slicing.
While pork rests, arrange cooked quinoa, halved cherry tomatoes, avocado slices, and pickled onions on plates.
Slice pork and serve over quinoa salad, garnished with chopped cilantro and extra lime wedges if desired.