Pork Tenderloin With Roasted Beets And Greens Recipes

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PORK TENDERLOIN WITH SAUTéED BEET GREENS AND ROASTED BEETS



Pork Tenderloin with Sautéed Beet Greens and Roasted Beets image

Categories     Pork     Roast     Beet

Yield serves 4

Number Of Ingredients 8

2 bunches beets (3 to 4 pounds with greens), greens separated and chopped, washed, and drained with some water left clinging (about 9 cups greens)
2 pork tenderloins (about 1 1/4 pounds)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons plus 1 tablespoon red-wine vinegar
2 garlic cloves, smashed
2 tablespoons pine nuts, toasted (page 53)

Steps:

  • Preheat oven to 400°F. Loosely wrap beets in a 12-by-20-inch piece of parchment, then wrap packet in foil. Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 35 to 45 minutes. When cool enough to handle, rub off skins with paper towels. Reserve 1 beet; halve and slice remaining beets.
  • Season pork all over with 2 teaspoons salt, dividing evenly, and pepper. Place on a rimmed baking sheet and roast until an instantread thermometer inserted in middle reaches 138°F, 14 to 16 minutes. Transfer to a cutting board and let rest 10 minutes before slicing thinly.
  • Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth. Pass through a fine sieve lined with cheesecloth into a small bowl (to yield 1 tablespoon plus 1 teaspoon juice); discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.
  • In a large skillet, heat remaining 1 tablespoon oil over medium. Cook garlic, stirring, until fragrant and golden, about 1 minute. Add beet greens and 1 teaspoon salt; season with pepper. Cook, stirring occasionally, until greens are wilted and tender, 2 to 4 minutes. Remove from heat, and discard garlic. Add sliced beets and re maining 1 tablespoon vinegar, and toss to combine. Sprinkle with pine nuts.
  • To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.
  • Nutrition Information
  • (Per Serving)
  • Calories: 553
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 18g
  • Cholesterol: 111mg
  • Carbohydrates: 43.2g
  • Protein: 44.6g
  • Sodium: 1208mg
  • Fiber: 14.5g

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