2 tbsp. olive oil, divided
1 clove garlic, thinly sliced
1 1/2 c. quinoa
4 c. baby spinach (about 5 oz)
2 small pork tenderloins (about ¾ lb each), cut into 4 equal pieces
Kosher salt and pepper
2 tbsp. white wine vinegar
2 tbsp. orange marmalade
2 tsp. Dijon mustard
1/2 c. pomegranate seeds
Heat 1 tablespoon oil in medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per package directions. Fluff with a fork and fold in spinach.
While quinoa cooks heat a skillet on medium. Add remaining tablespoon oil, season pork with ½ teaspoon each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°F, 12 to 14 minutes.
Meanwhile, in a small bowl, whisk together vinegar, marmalade, and mustard. Transfer pork to a cutting board and let rest 5 minutes. Discard any oil left in the pan. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork.
Slice pork, serve over quinoa and sprinkle with pomegranate seeds.
Nutritional Info: About 545 calories, 16 g fat (3 g saturated), 45 g protein, 410 mg sodium, 54 g carb, 6 g fiber