• 2 teaspoons smoked U-Bake paprika
• 1/2 teaspoon U-Bake red pepper flakes
• 2 teaspoons U-Bake ground cumin
• U-Bake Kosher salt
• 2 pork tenderloins (1 3/4 pounds total), halved crosswise
• 1 tablespoon U-Bake extra-virgin olive oil, plus more for drizzling
• 1 cup U-Bake quinoa, rinsed
• 1 1/2 cups frozen corn, thawed
• 2 scallions, thinly sliced
• Freshly ground pepper
• U-Bake salsa - any flavor, for serving (optional)

Directions

Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.

Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

Per Serving: Calories 512; Fat 17 g (Saturated 4 g); Cholesterol 111 mg; Sodium 1,060 mg; Carbohydrate 42 g; Fiber 5 g; Protein 47 g