Quinoa and Broccoli Bowl with Pork

Ingredients:

• 1 medium pork tenderloin (about 450 g)
• 3 cloves garlic, grated
• 1 and 1/4 teaspoons dried oregano
• 1 and 1/4 teaspoons ground cumin
• 1 large sweet potato, peeled and cut into 2cm pieces.
• 3 cups broccoli florets (about 220 g)
• 3 tbsp. l. olive oil
• 3/4 cup quinoa
• Juice of 1 orange
• 1 tbsp red wine vinegar
• 1/4 tsp red pepper flakes

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 230°C.
2. Cut the pork tenderloin in half crosswise, then cut each half lengthwise. Rub 2/3 of the garlic into the meat, along with 1 teaspoon each of oregano and cumin, and a generous pinch of salt and black pepper. Set aside for 10 minutes.
3. In a large bowl, toss the sweet potato and broccoli with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt, and a few grinds of black pepper.
4. Place the vegetables on a baking sheet in a single layer and roast on the top rack of the oven, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa according to package directions.
5. While the vegetables and quinoa are cookingIn a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook for about 5 minutes.
6. Flip the meat over and move the pan to the bottom rack of the oven. Bake until a thermometer inserted into the center of the meat registers 140–145°F (60–63°C), about 5 minutes. Transfer to a cutting board.
7. In a small bowl, combine the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil, and 1/4 teaspoon oregano; season with salt and pepper to taste. Divide the quinoa and vegetables among plates. Slice the pork and add to the plates. Drizzle with the orange sauce.