Quinoa Stuffed Pork Tenderloin

Prepare the Quinoa: In a saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed (approximately 15 minutes). Fluff with a fork and set aside.

Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic, apples, raisins, pine nuts, and mushrooms. Cook, stirring occasionally, until the apples are tender and the mushrooms have released their moisture (approximately 8 minutes).

Deglaze and Combine: Stir in the white wine, scraping up any browned bits from the bottom of the pan. Cook until the liquid has evaporated (about 1 minute). Combine the apple mixture with the cooked quinoa in a bowl and mix well. Set aside.

Preheat Oven: Preheat your oven to 425°F (220°C).

Prepare the Pork: Butterfly the pork tenderloin by slicing it horizontally through the middle, stopping about 1/2 inch from the opposite side. Open it like a book and place it between two sheets of plastic wrap. Pound gently with a meat mallet to an even 1/2-inch thickness.

Season and Stuff: Season the inside of the butterflied tenderloin with cinnamon, garam masala, salt, and pepper. Spread the quinoa filling evenly over the surface of the pork. Roll the tenderloin tightly and secure with kitchen twine or toothpicks.

Roast the Pork: Place the stuffed tenderloin in a roasting pan. Roast in the preheated oven until the pork is cooked through and an instant-read thermometer inserted into the center of the filling reaches 145°F (63°C) for medium doneness (approximately 35 minutes).

Rest and Serve: Cover the roasted tenderloin with aluminum foil and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Remove the twine or toothpicks and slice the tenderloin into 1-inch thick medallions. Serve immediately.