Baked pork in spices with quinoa

Ingredients:

• 2 pieces of pork tenderloin (total weight 800 g)
• 1 cup quinoa or couscous, rinsed under cold water
• 1.5 cups frozen or canned corn, thawed if frozen
• 1/2 tsp. dried flakes pepper
• 2 tsp ground cumin
• Coarse salt
• 1 tbsp. l. olive oil
• 2 tsp smoked paprika
• 2 feathers green onions, cut into rings
• Freshly ground pepper
• Canned green salsa, for serving
  (salsa sauce recipe see here)

Preparation:

1. Preheat oven to 220°C.
   
   Combine paprika, pepper flakes, cumin, and 2 teaspoons of salt in a bowl. Rub the pork with olive oil, then coat it in the spices. Place the pork in a roasting pan and roast until a thermometer inserted into the widest part of the pork registers 145°F (63°C), 15 to 20 minutes.
   
   Transfer the pork to a cutting board and let rest for 5 minutes.
2. Meanwhile, bring a saucepan of salted water to a boil. Add the grits and cook until softened, about 10 minutes. Drain and stir in the corn and green onions, season with salt and pepper to taste.
3. Slice the pork and drizzle with olive oil. Serve with grits and salsa.