Pork Tenderloin with Sautéed Beet Greens and Roasted Beets
Roasting beets takes a bit longer than boiling them, but the time spent is well worth it for the resulting rich flavor. Using both the greens and the roots makes beets a great bargain.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.
Nutrition Information
Step 6
(Per Serving)
Step 7
Calories: 553
Step 8
Saturated Fat: 4.3g
Step 9
Unsaturated Fat: 18g
Step 10
Cholesterol: 111mg
Step 11
Carbohydrates: 43.2g
Step 12
Protein: 44.6g
Step 13
Sodium: 1208mg
Step 14
Fiber: 14.5g
