Pork Tenderloin with Roasted Beets and Greens
No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.
- 1 bunch beets with greens (about 2 to 3 lbs), greens separated and chopped (about 8 cups greens)
- 1 pork tenderloin (about 1 pound), trimmed of excess fat
- Coarse salt and ground pepper
- 1 tablespoon vegetable oil
- 4 teaspoons Dijon mustard
- 2 tablespoons red-wine vinegar
- 7 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
Preheat oven to 425 degrees. Loosely wrap beets in parchment-lined foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour. Let cool slightly; remove skins. Slice beets. Set aside.
Season pork generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 6 minutes. Transfer skillet to oven and roast until pork registers 150 degrees on an instant-read thermometer, 8 to 10 minutes. Remove from pan and let rest for 10 minutes.
Meanwhile, whisk mustard and vinegar in a bowl. Gradually whisk in 6 tablespoons olive oil until emulsified. Season to taste; set aside.
In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat. Add reserved sliced beets and half of vinaigrette, and toss to combine.
Slice pork and drizzle with remaining vinaigrette. Serve with sauteed greens and sliced beets.
SourceWhole Living, January/February 2011