Serves 4
60 min
Pork Tenderloin with Roasted Beets and Greens
Recipe GLPRe72343c9a2ed46
A elegant and healthy main course featuring a perfectly seared pork tenderloin served alongside earthy roasted beets and sautéed beet greens. The tenderloin is rubbed with Dijon mustard and seared until golden, then finished in the oven. The roasted beets and tender greens are tossed with a bright vinaigrette for a nutritious, balanced meal.
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Ingredients
1 bunch fresh beets with greens attached (about 2 to 3 pounds)
1 pork tenderloin (about 1 pound), trimmed of excess fat
Coarse salt to taste
Ground black pepper to taste
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 the oven to 425°F. Separate the beet greens from the beets, setting greens aside. Wash the beets thoroughly and place them on a rimmed baking sheet. Toss lightly with salt and pepper, then roast until fork-tender, about 35 to 40 minutes depending on beet size.
While beets roast, chop the reserved greens into bite-sized pieces and set aside. Pat the pork tenderloin dry with paper towels and season generously all over with coarse salt and ground pepper.
In a small bowl, whisk together the Dijon mustard and red-wine vinegar. Set the vinaigrette base aside.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Place the pork tenderloin in the pan and sear on all sides until golden brown, about 8 to 10 minutes total. Brush the mustard mixture over the top and sides of the pork.
Transfer the skillet to the oven and roast the pork for 12 to 15 minutes, until it reaches an internal temperature of 145°F at the thickest point. Remove from oven and let rest for 5 minutes before slicing.
While pork finishes, warm 2 tablespoons of the extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant, then add the chopped beet greens. Sauté, stirring frequently, for 3 to 4 minutes until wilted and tender. Season with salt and pepper to taste.
Once the roasted beets are tender, let them cool slightly, then peel or rub off the skins. Cut into wedges and place in a bowl. Whisk the remaining 5 tablespoons of extra-virgin olive oil into the vinaigrette, then pour over the warm beets and toss gently to combine. Season with additional salt and pepper as needed.
Slice the rested pork tenderloin into ½-inch-thick pieces. Divide the sliced pork, roasted beets, and sautéed greens among four plates. Drizzle any remaining vinaigrette from the beets over the pork and serve immediately.
