Pork Tenderloin With Quinoa Pilaf

Ingredients

• 2 tbsp. olive oil, divided
• 1 clove garlic, thinly sliced
• 1 1/2 c. quinoa
• 4 c. baby spinach (about 5 oz)
• 2 small pork tenderloins (about ¾ lb each), cut into 4 equal pieces
• Kosher salt and pepper
• 2 tbsp. white wine vinegar
• 2 tbsp. orange marmalade
• 2 tsp. Dijon mustard
• 1/2 c. pomegranate seeds

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