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RECIPES
| Calories | 133,4 Kcal |
| Fat | 5,4 g |
| of which saturated fat | 2,4 g |
| Carbohydrates | 10,8 g |
| of which sugar | 5,1 g |
| Proteins | 10,1 g |
| Salt | 0,1 g |
| Calories | 133,4 Kcal |
| Fat | 5,4 g |
| of which saturated fat | 2,4 g |
| Carbohydrates | 10,8 g |
| of which sugar | 5,1 g |
| Proteins | 10,1 g |
| Salt | 0,1 g |
In a pot, put 2 cups of water for one of quinoa. Cut beetroots into cubes. Peel and cut orange into wedges. Separate mint leaves from their branches. In a small bowl, mix honey, mustard, and vinegar. Place quinoa in a large bowl. Cut pork tenderloin in half. Season with salt and pepper on both sides. Heat oil in a skillet over medium-high heat. Brown the meat on all sides. Slice pork tenderloin and serve with the salad. In a pot, put 2 cups of water for one of quinoa. Cut beetroots into cubes. Peel and cut orange into wedges. Separate mint leaves from their branches. In a small bowl, mix honey, mustard, and vinegar. Place quinoa in a large bowl. Cut pork tenderloin in half. Season with salt and pepper on both sides. Heat oil in a skillet over medium-high heat. Brown the meat on all sides. Slice pork tenderloin and serve with the salad. Cooking step by step
The quinoa:
Season with salt and pepper and cook covered with lid over low heat for about 15 min, until all the water has been absorbed. 
Mise en place:
Chop the leaves and throw away the branches.
Chop or crumble feta cheese. 
The dressing:
Add 4 tablespoons of olive oil and mix. 
The salad:
Add mint, orange, beetroot and mix.
Add feta cheese and the dressing.
Season and mix. 
The pork tenderloin:
Lower the heat to medium-low and cover with a lid.
Cook for 7-9 min / side approx. If the meat is very soft when palpated, it is still raw inside. If it is very hard, it has been in the frying pan for too long. Let the meat rest for a few minutes after cooking. 
Your meal:
Cooking
step by stepThe quinoa:
Season with salt and pepper and cook covered with lid over low heat for about 15 min, until all the water has been absorbed. 
Mise en place:
Chop the leaves and throw away the branches.
Chop or crumble feta cheese. The dressing:
Add 4 tablespoons of olive oil and mix. The salad:
Add mint, orange, beetroot and mix.
Add feta cheese and the dressing.
Season and mix. The pork tenderloin:
Lower the heat to medium-low and cover with a lid.
Cook for 7-9 min / side approx. If the meat is very soft when palpated, it is still raw inside. If it is very hard, it has been in the frying pan for too long. Let the meat rest for a few minutes after cooking. Your meal:
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