TENDERLOIN SERIES PART 3: MY SAUTEED PORK TENDER STEAKS with a BASIL PESTO QUINOA

Lately, I am making more quinoa than rice. The reason is twofold; healthier and great flavor. I know that regardless of what you make, the flavors come from the ingredients that you use to enhance the dish. However, what I like about quinoa is that after cooked is softly crunchy. Smile.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $7.88 or $3.94 per serving
Difficulty Level:      X   Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients for the Pork ($2.73)
6 diagonal slices of Pork tenderloin (@ $3.46/tenderloin, ½ tenderloin renders 6 cuts) = ($1.73)
1 tbsp. Weber Roasted Garlic and Herbs (.30)
1 tsp. Angie’s Dry Seasoning (.30)
1 tbsp. Angie’s Basting Oil (.40)
 
Ingredients for the Quinoa ($5.15)
1 cup of quinoa (1.00)
2 cups of organic beef broth ($1.00)
1 tsp. my basting oil (.40)
1 tsp. my dry seasoning (.35)
¼ cup of basil pesto (either purchased or made at home) ($1.10)
 
1 avocado and few basil leaves to garnish ($1.30)
 
Directions
Get the tenderloin slanted steaks and marinate with 1 tbsp. Weber Roasted Garlic and Herbs, 1 tsp. Angie’s Dry Seasoning and 1 tbsp. Angie’s Basting Oil. Refrigerate.
 
Add to a saucepan 2 cups of organic beef broth, 1 tsp. basting oil, 1 tsp. my dry seasoning and bring it to a quick boil.
Add 1 cup of quinoa to the boiling broth, stir, reduce the heat to low, cover and cook for 20 minutes.
 
While the quinoa cooks, add the tenderloin steaks to a hot skillet, using their own oil marinade. Cook until golden but do not overcook. Remove and let them rest.
Just before serving add ¼ cup of basil pesto to the quinoa, stir well and serve it immediately.

My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil