Ingredients Jump to Instructions ↓

  1. 2 cups Prepared Quinoa

  2. 4 cups Vegetable Broth or Water

  3. 1 bag Washed Baby Spinach

  4. 3 tsp Granulated Garlic

  5. 1/2 Chipotle Pepper , seeded and minced

  6. 1 tsp Extra Virgin Olive Oil

  7. 1 Tbsp Minced Rosemary

  8. 2 Chipotle Peppers In Adobo Sauce , seeded and rough chopped

  9. 8 oz Mixed Berry Jam or Preserves

  10. 1/2 cup Water

  11. 4 Tbsp Fresh Picked Rosemary , minced

  12. 2 Tbsp Red Fish Seasoning

  13. 2 Tbsp Granulated Garlic

  14. 2 tsp Garlic Salt

  15. 2 lbs Pork Tenderloin or Pork Chops , trimmed of fat and silver skin

Instructions Jump to Ingredients ↑

  1. Prepare quinoa per package directions, except substitute vegetable broth for water. Leaving quinoa in pan, add the spinach, garlic, and chipotle, then blend gently. Place lid on and set aside. Add a teaspoon of olive oil to a medium nonstick skillet. Add the rosemary and stir often for two minutes, or until the aroma of the rosemary releases. Add the chipotle and jam. Bring to a rapid boil and then reduce heat for two minutes. Remove from heat and set aside. Remove 1/3 cup of this mixture to a bowl, then add 1/2 cup water and whisk for the plating sauce. Bring propane grill to 375 degrees.

  2. Blend rosemary, fish seasoning, granulated garlic, and garlic salt seasonings in a small bowl. Rub on all sides of meat. Use brush or old kitchen towel to oil the grill. Add meat to grill. Brush generously with undiluted basting sauce. Close lid and set timer for six minutes. Pork should not be over cooked. Meat will continue to cook when removed from grill. After six minutes, turn pork and baste again. Cook for an additional 6-10 minutes. Gently place a meat thermometer in the center of the pork. Meat should reach an internal temperature of 145-155 degrees. Remove meat from grill and lightly tent under foil to rest for about 10 minutes. Slice on the diagonal about one quarter inch thick.

  3. Carefully cut off 1/3 portion of the bottom of a soda can. Place 1/3-1/2 cup of quinoa and spinach mixture into can. Press mixture into can and gently flip over onto plate. Add a few teaspoons of berry sauce, then add 2-3 slices of pork. Top with more berry sauce. For a great finish, add a sprig of rosemary.


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