Tamarind-Glazed Pork Tenderloin with Spiced Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Juicy pork tenderloin brushed with a tangy tamarind glaze served atop a fragrant quinoa pilaf with warm spices and toasted almonds. This middle eastern-inspired pork (gluten free) ready in about 50 minutes pairs pork tenderloin, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 3 tbsp tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 3 cloves garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup toasted slivered almonds
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 1 tbsp soy sauce, 3 minced garlic cloves, 1 tsp ground coriander, and 1/2 tsp ground cumin to create the glaze.
2. Step 2: Season 1.5 lbs pork tenderloin with 1 tsp salt and 1/2 tsp black pepper. Place on a baking sheet and brush generously with half of the tamarind glaze.
3. Step 3: Roast the pork for 20 minutes, then brush with the remaining glaze and roast an additional 10 minutes or until internal temperature reaches 145°F. Remove from oven and let rest for 5 minutes before slicing.
4. Step 4: While the pork roasts, rinse 1 cup quinoa under cold water. In a medium saucepan, heat 2 tbsp olive oil over medium heat, add rinsed quinoa, and toast for 2 minutes until fragrant.
5. Step 5: Add 2 cups vegetable broth to the quinoa, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.
6. Step 6: Stir in 1/4 cup toasted slivered almonds and 2 tbsp chopped fresh parsley into the quinoa. Serve sliced pork tenderloin over the spiced quinoa pilaf.