Roasted Pork Tenderloin + Apple Quinoa - Pompeian

Ingredients

• 1 Tablespoon Pompeian Gourmet Selection Extra Virgin Olive Oil
• 2 (12- to 16-ounce) pork tenderloins, trimmed
• 3 teaspoons ground coriander, divided
• 2 teaspoons garlic powder, divided
• 2 teaspoons onion powder, divided
• 1 ½ teaspoons Kosher salt
• 1 ½ teaspoons Black pepper
• 2 Tablespoons Pompeian Gourmet Selection Extra Virgin Olive Oil
• 1 cup quinoa, rinsed
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons Dijon mustard
• 3 stalks celery, diced (1 cup)
• 1 honey crisp apple, diced (2 ½ cups)
• 1 Tablespoon fresh thyme
• Kosher salt, to taste
• Black pepper, to taste