Name: Pork Tenderloin with Golden Beets
Yield: 4 servings
Ingredients: 1/4 cup walnuts; 3 tablespoons plus 1/2 cup olive oil; 1 1/2 pounds pork tenderloin; Kosher salt; 2 medium onions, coarsely chopped; 3 medium golden beets, scrubbed, cut into bite-size pieces; Freshly ground black pepper; 4 garlic cloves, chopped; 2 cups sauerkraut, plus 1/2 cup brine; 1 cup low-sodium chicken broth; 1/2 cup dry white wine; 4 tablespoons fresh lemon juice, divided; 1/2 cup finely chopped mint; 1/2 cup finely chopped parsley; 1/4 cup finely chopped dried tart apricots

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Photo by Alex Lau

We love the easy walnut sauce that goes with this pork tenderloin. Make it up to a week ahead to go alongside another fast weeknight meal; just store in a jar and chill.

Recipe information

Yield
4 servings

Ingredients

1/4 cup walnuts

3 tablespoons plus 1/2 cup olive oil

1 1/2 pounds pork tenderloin

Kosher salt

2 medium onions, coarsely chopped

3 medium golden beets, scrubbed, cut into bite-size pieces

Freshly ground black pepper

4 garlic cloves, chopped

2 cups sauerkraut, plus 1/2 cup brine

1 cup low-sodium chicken broth

1/2 cup dry white wine

4 tablespoons fresh lemon juice, divided

1/2 cup finely chopped mint

1/2 cup finely chopped parsley

1/4 cup finely chopped dried tart apricots

Preparation

Step 1
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.
Step 2
Heat 3 Tbsp. oil in a large skillet over medium-high. Season pork loin (look for one with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter.
Step 3
Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes.
Step 4
Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.
Step 5
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbsp. lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.
Step 6
Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.