Seared Chili-Lime Pork Tenderloin with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1.5 lbs pork tenderloin, trimmed of excess fat
• 2 tsp chili powder
• 2 tbsp lime zest
• 3 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 cup quinoa, dry, rinsed
• 2 cups vegetable broth
• 2 cups baby spinach
• 1/4 cup dried cranberries
• 2 tbsp slivered almonds

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.

2. 2

   In a small bowl, combine the chili powder, lime zest, lime juice, garlic powder, salt, and pepper. Rub this seasoning mixture all over the pork tenderloin.