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Gallery Pork Tenderloin with Roasted Beets and Greens Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Gallery Pork Tenderloin with Roasted Beets and Greens

Recipe Summary Servings: 4

Pork Tenderloin with Roasted Beets and Greens

Pork Tenderloin with Roasted Beets and Greens

Pork Tenderloin with Roasted Beets and Greens

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

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All Reviews for Pork Tenderloin with Roasted Beets and Greens

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Tenderloin with Roasted Beets and Greens

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest