Butterflied Pork Tenderloin with Greek Yogurt Ranch + Broccoli - Ends + Stems with Chef Alison
Check out the latest recipe from Ends + Stems, Butterflied Pork Tenderloin with Greek Yogurt Ranch + Broccoli. Butterflying makes the pork cook more quickly and
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Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 Tablespoon Kosher Salt (divided)
- 1 1 ⁄ 4 pounds Pork Tenderloin
- 1 ⁄ 2 teaspoon Black Pepper
- 1 ⁄ 2 teaspoon Paprika
- 1 pound Broccoli
- 1 teaspoon Canola Oil
- 1 Avocado
- 1 ⁄ 2 cup Mayonnaise
- 1 ⁄ 2 cup Plain Greek Yogurt
- 1 Lemon (zest and juice)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Chives
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