Pork Tenderloin With Golden Beets Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
• 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.
• 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.
• 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.
• 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.
• Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Steps:

• In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
• Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt.. Cook 10 minutes, stirring continuously, until pork is evenly browned.
• Stir the beets, about 2/3 cup reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice.

Steps:

• Preheat oven to 400 degrees. Loosely wrap beets in a 12-by-20-inch piece of foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, 35 to 45 minutes. When cool to touch, grab beets with a paper towel and slip off skins. Reserve one beet; halve and slice remaining beets. Set aside.
• Season pork generously with salt and pepper. Place on a rimmed baking sheet and roast until pork registers 150 degrees on an instant-read thermometer, 14 to 16 minutes.
• Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon oil; process until smooth. Strain through a fine-mesh sieve (or strainer) lined with cheesecloth into a small bowl to yield 4 teaspoons juice; discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine. Set aside.
• In a large skillet, heat remaining tablespoon of oil over medium. Add garlic and cook until fragrant and golden, 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 and discard garlic. Add reserved beets and remaining tablespoon of vinegar, and toss to combine.
• To serve, top sauteed greens with toasted pine nuts. Drizzle a little of the beet vinaigrette on the plate and top with sliced pork.

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