Pork Tenderloin with Peach, Basil, Jalapeno Quinoa - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 4 pounds Pork Tenderloin
• 1 teaspoon Kosher Salt (for the pork tenderloin)
• 2 teaspoons Kosher Salt (for the quinoa salad) (divided)
• 1 ⁄ 2 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Unsalted Butter
• 3 cups Quinoa
• 4 cups Water
• 2 Peachess (ripe and “freestone” if you have a choice)
• 1 Jalapeño (sliced in rings, seeds removed if desired to reduce heat)
• 3 ⁄ 4 pound Zucchini (sliced in rounds)
• 2 Tablespoons Cider Vinegar
• 1 ⁄ 4 cup Extra Virgin Olive Oil
• 2 ears Corn (shucked)
• 1 bunch Basil (reserve 4 leaves if using in the Chili Garlic Chicken this week)