Sheet-Pan Roast Pork Tenderloin with Crispy Quinoa Salad

Ingredients

• • 1 cup (150 g) cooked quinoa (see note)
  • 1/4 cup (60 ml) olive oil
  • 1 tsp fennel seeds, crushed
  • 1 tsp brown sugar
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 pork tenderloin, about 3/4 to 1 lb (340 to 450 g), cut in two pieces
  • 2 cups (50 g) arugula
  • 2 peaches, ripe but firm, cut into thin wedges
  • 1/3 cup (40 g) feta cheese, crumbled
  • 2 tbsp chives, finely chopped
  • 1 tbsp (15 ml) lemon juice or white wine vinegar