1 pork tenderloin, approx. 1 lb.
1 cup cranberry juice
1/4 cup balsamic vinegar
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 Tbs. olive oil
2 cloves garlic, minced
1 Tbs. spicy brown mustard
1 Tbs. brown sugar
1/2 tsp. freshly ground black pepper
1 cup uncooked quinoa, any color
2 cups vegetable or beef broth
2 cups spinach, loosely packed, chopped
1/2 cup pomegranate seeds (or substitute 1/4 cup dried cranberries)
1/4 cup chopped toasted pecans
2 oz. crumbled feta
Sear tenderloin off on all sides and place onto a foil-lined baking sheet; place tenderloin into a preheated 425 degree F. oven and roast until internal temperature reaches 145 degrees. Remove from oven and cover pork with foil to rest. Meanwhile, in a small sauce pan, combine sauce ingredients and simmer over low heat until sauce is reduced by about half and slightly thickened. In a large sauce pan, cook quinoa in broth until tender; let cool slightly, then stir in spinach, pomegranate seeds and pecans.
Slice tenderloin into medallions; place prepared quinoa salad onto serving platter, placing pork medallions around salad. Brush medallions with warm sauce; top quinoa salad with crumbled feta. Serve at once.