Pork Tenderloin with Caramelized Onions and Mushroom Quinoa



Rinse the quinoa with cold water for three minutes in order to rid its bitterness.
In a pot, heat the oil and add the curry and quinoa. Brown slightly and add boiling water just to cover the quinoa. Add salt and cook at a low heat over a toast pan for 12 to 15 minutes. Drain and set aside.

In another pan, sauté the shallots in butter until soft, then add the mushrooms and cook until soft. Mix with cream and set aside.

Right before serving, heat the quinoa in the microwave in a covered dish, add the parmesan cheese to the mushroom cream and stir with caution. Decorate with a bit of parsley.

Pork Tenderloing

Seal the tenderloins in a hot pan with a bit of olive oil and set aside. In the same pan, brown the onions, adding the sugar, salt, pepper and wine. Let reduce a little before adding the tenderloins and balsamic vinegar. Cover and cook for 5 minutes; do not overcook.

Serve along with the quinoa.


(serves 4)

250 grams of quinoa
250 grams of mushrooms
¼ cup of finely chopped shallots
1 teaspoon of curry powder
250 milliliters of cream
Parmesan cheese
Dash of salt
Dash of pepper

Pork Tenderloing (serves 4)

2 tenderloins
2 finely sliced red onions
½ tablespoon of sugar
½ cup of Merlot
2 tablespoons of balsamic vinegar
Dash of salt
Dash of black pepper

The Perfect Match
20 BARRELS SYRAH 2015-450

20 Barrels Limited Edition Syrah

With this hearty pork dish, the full-bodied 20 Barrels Syrah is a perfect match. The wine´s structured tannins compliment the fatty meat so well that you´ll surely want seconds.

No family trees, no dusty bottles, just quality wine


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