Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2/3 cup Quinoa, uncooked; 3 cloves Garlic, minced; 2 bulbs Shallots, diced; 3/4 lb Sweet potatoes, peeled and diced; 2 Portabello mushrooms, diced; 3 Tbsp Craisins; 3 Tbsp Balsamic vinegar; 2 Tbsp Cold water; 2 Tbsp Cooking oil; 4 Tbsp Olive oil; 1 Onion, chopped; 3 lb Butternut squash, chopped; 2 Tbsp Butter; 3 cups Vegetable broth ((you might need up to 4)); 2 tsp Salt; 1/2 tsp Pepper

Active: 30 min Total: 40 min

Original

Dependency

Cuisines

American

Ingredients

Metric

Servings:

Pork Tenderloin with Cran-Balsamic Sauce:

Quinoa - 2/3 cup , uncooked
Garlic - 3 cloves , minced
Shallots - 2 bulbs , diced
Sweet potatoes - 3/4 lb , peeled and diced
Portabello mushrooms - 2 , diced
Craisins - 3 Tbsp
Balsamic vinegar - 3 Tbsp
Cold water - 2 Tbsp
Cooking oil - 2 Tbsp
Olive oil - 4 Tbsp

Pureed Butternut Squash Soup:

Onion - 1 , chopped
Butternut squash - 3 lb , chopped
Butter - 2 Tbsp
Vegetable broth - 3 cups ((you might need up to 4))
Salt - 2 tsp
Pepper - 1/2 tsp

Prep

Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Garlic / Shallots / Sweet potatoes / Portabello mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Craisins - Soak in balsamic vinegar.
{For soup} Onions / Butternut squash - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat a >5 quart Dutch oven (4.7 liter Dutch oven) over medium-high heat. Add butter and then onions to heated oil with a generous dash of salt. Saute until softened, ~2 minutes.
Add the butternut squash, enough broth / stock to cover all ingredients, salt and pepper. Cover and bring to a boil and then simmer covered for 10 minutes. Remove from heat and let cool.
Heat a saute pan over medium-high heat. Add cooking oil and then garlic and shallots to heated oil with a dash of salt. Saute until shallots are softened, ~3 minutes.
Next add in sweet potatoes and saute for ~6 to 8 minutes, until almost tender. Finish with mushrooms, cooking for another 3 to 5 minutes. Season to taste with salt and pepper.
After soup cools down some, puree with an immersion blender. Season to taste with salt and pepper.
Whisk olive oil into craisins and balsamic vinegar. Divide quinoa and top with vegetable saute and cran-balsamic sauce. Enjoy with side of soup. {Save some soup for Tuesday's New Year's Eve meal}

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