Grilled Pork with Rice & Quinoa Salad

grilled pork with rice and quinoa salad
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 cup black rice
  • 1 cup quinoa, rinsed
  • 1 large orange bell pepper, chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup thinly sliced scallions
  • 1/4 cup plus 3 tbsp. vegetable oil
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced or grated
  • 1 1/2 tablespoons honey
  • 2 1 pounds pork tenderloins


Cook the rice and the quinoa according to package directions; let cool. In a large bowl, toss the rice, quinoa, bell pepper, tomatoes and scallions. In a small bowl, whisk 1/4 cup oil, the vinegar, 1 1/2 tbsp. ginger and the lemon juice and garlic. Toss with the salad; season with salt and pepper.

Heat a grill or grill pan over medium. Cover with foil to prevent sticking. In a small bowl, whisk 3 tbsp. oil, the remaining 1 1/2 tbsp. ginger and the honey. Season the pork and grill, turning occasionally, until an instant-read thermometer inserted into the center registers 145 degrees , 22 to 25 minutes. Brush with half the honey mixture during the last 5 minutes of grilling. Let rest 10 minutes. Brush with the remaining honey mixture. Cut on an angle into 1/3-inch-thick slices. Serve over the salad.