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Pork Tenderloin with Golden Beets

Pork Tenderloin with Golden Beets

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.

Ingredients

  • 3 tablespoons plus ½ cup olive oil
  • 1½ pounds pork tenderloin
  • 2 medium onions, coarsely chopped
  • 3 medium golden beets, scrubbed, cut into bite-size pieces
  • Freshly ground black pepper
  • 2 cups sauerkraut, plus ½ cup brine
  • 1 cup low-sodium chicken broth
  • 4 tablespoons fresh lemon juice, divided
  • ½ cup finely chopped mint
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped dried tart apricots

Recipe Preparation

  • Preheat oven to 350°. 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°, 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 ½ 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.

Reviews SectionIt was tasty and well balanced, but I wouldn't call this a fast weeknight meal.

Pork tenderloin with roasted beets and greens

Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour.

Let cool slightly remove skins.

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.


Apricot and Maple Pork Tenderloin

1. In a large heavy skillet on medium heat, warm the olive oil and add in the shallots, cook for 2-3 minutes. Add in the ginger and the garlic and cook until the garlic is golden. Deglaze the pan with white wine. Add in the apricots, maple syrup, sriracha sauce, soy sauce, lime zest and juice, parsley and cook until the liquid has reduced about half way and the apricots are tender.

2. Remove the marinade from the heat and cool. Using a blender puree the marinade until smooth and creamy.

3. In a large plastic food storage bag add in the pork tenderloins and the marinade. Place into the fridge and allow to marinade for 3 hours or even better overnight.

4. Pre-heat the outdoor grill to medium high. Remove the tenderloins from the marinade and cook them on all sides until the thickest part reaches an internal temperature of 140 degrees. Then remove the meat from the grill and allow it to rest for 10 minutes covered with aluminum foil. Cut it in ½ inch thick slices, you will notice the center will be pink and the ends will be well done.

1. Wash, peel and slice the beets into 1⁄4 - 1⁄2 inch thick slices.

2. Add 1 inch of salted water to the bottom a large pot and bring to a boil. Add the sliced beets to a steamer basket and place into the pot. Cover and allow the beets to steam about 15 minutes or until they are fork tender. Remove from the basket and allow to cool off in a bowl.

3. In a separate bowl, whisk together the lemon zest, juice, white balsamic vinegar, maple syrup, olive oil, salt and pepper. Pour the dressing over the warm beets, toss together. Reserve.

4. Prep the blood oranges by using a sharp paring knife, cut the top and bottom of the oranges then using the knife cut the peel from top to bottom making sure there is no peel or white left on it. Then thinly slice the oranges crosswise. Reserve

5. On a large platter arrange the beets, then top with the blood oranges, parsley, chives, pistachios and Feta cheese. I also like to drizzle some extra olive oil, and season with some extra salt and pepper.


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Pork Tenderloin with Golden Beets - Recipes

Submitted by: Barbara Dodson

An easy and elegant dinner! Roasting the beets intensifies their sweet flavor.

Ingredients

sea salt & black pepper to taste

4 tbsp. extra virgin olive oil

1 1/2 tbsp. apple cider vinegar

Directions

Preheat oven to 400ºF. Loosely wrap beets (with greens removed and reserved for later in the recipe) in foil and place on a rimmed baking sheet and bake until easily pierced with a knife, 30 to 40 minutes, depending upon size of beets. When cool to touch, hold beets with a paper towel and slip off skins, I usually dunk them in ice water for a minute. Reserve one beet halve and slice remaining beets. Set aside.

Season pork tenderloins (about 10 ounces each) generously with salt and pepper, as well as other spices you might like. Place on a rimmed baking sheet and roast until pork registers about 150ºF on a meat thermometer, about 15 minutes.

Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon olive oil process until smooth. Strain and discard solids. Add Dijon mustard, 2 teaspoons apple cider vinegar, and 2 tablespoons olive oil whisk and set aside.

In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add smashed garlic and cook until golden, about a minutes. Add beet greens, season to taste with sea salt and pepper, and cook, stirring once or twice until wilted and tender, about 3 or 4 minutes. Remove greens from heat and discard garlic. Add reserved sliced beets and remaining tablespoon of apple cider vinegar, and toss to combine. When ready to serve, I like to top the greens with the pine nuts.


How to Prepare Fall Sheet Pan Pork Tenderloin

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

First, preheat the oven and prepare all of the vegetables by peeling, slicing, and chopping.

Meal Prep Time Saving Tip:

If you know you&rsquore going to be in a really big time crunch you can utilize your favorite grocery store&rsquos selection of already sliced and diced produce and eliminate the prep work all together.

After prepping the vegetables, you arrange them along with the pork on a large sheet pan.

It is important that it is large because you want to have plenty of room so that the vegetables aren&rsquot overcrowded, otherwise they won&rsquot roast very well.

Then, whisk together a quick mixture of honey, balsamic, olive oil, garlic, and fresh rosemary.

Drizzle the honey balsamic mixture all over the vegetables and the pork.

Click HERE to save this recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables to Pinterest!

While the meat and vegetables roast, you can use that time to do something else.

Whether that is prepping whatever else it is you&rsquod like to serve with the meal, tiding up the kitchen, or tackling something off of your to-do list, you will enjoy having a few hands off minutes while the oven does the bulk of the work for this meal.

Often times I use this time to get laundry started or help kids with homework.

But, sometimes it is nice to just put my feet up for a minute and knowing that we&rsquore about to eat something really tasty that was super simple to prepare.

Once the meat and vegetables are done roasting, allow the pork to rest.

This will ensure that the meat is tender and juicy.

After the pork rests, slice it into 1/2 inch thick slices, transfer it to a serving platter.

Then, arrange the vegetables around it, reserving any accumulated juices or balsamic mixture from the roasting sheet pan to pour over the meat and vegetables.

What Should I Serve with Pork Tenderloin

This meal is already loaded with plenty of protein and tons of fall vegetables thanks to the Honey Balsamic Roasted Vegetables.

Our kids always love to have some kind of starch served alongside our meat and vegetables.

Fall Side Dish Recipe Ideas

I think that this recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables goes really well with any of these recipes:

  • Savory muffins, like these Beer Batter Muffins with Caramelized Onions and Parmesan, are the perfect, comforting addition to a fall or winter evening meal. are your favorite Russet Potato Mashed Potatoes after a surprising makeover. With the addition of gorgonzola cheese and fresh rosemary you go from yum to YUM!
  • Crusty, homemade bread, like this Whole Wheat Baguette, slathered

Click HERE to save this recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables to Pinterest!

MORE EASY AND FAST PORK RECIPES

Are you looking for some other ideas for cooking with pork?

Check out some of these favorite pork recipes, or browse the recipe index archives for even more great recipe ideas:

Roasted Pork Sandwich with Caramelized Onions and Mushrooms features crusty sandwich rolls are layered with savory steakhouse mushroom marinated roasted pork loin, caramelized onions and mushrooms, melted provolone cheese, and a hint of baby arugula.

Next time you&rsquore craving Pork Carnitas, try this Slow Cooker Pork Carnitas Lettuce Wrap version.

Top it off with some fruity Mango Salsa for a fresh burst of flavor.

If you&rsquore looking for a great fall meal &ndash one that is flavorful, hearty, and simple &ndash try this Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce.

Pesto Pork Chop and Summer Vegetable Foil Dinners is a reimagined version of the classic foil dinners from childhood.

Vegetables are tossed in pesto and balsamic and cooked with boneless pork chops for a super simple meal.

Fresh meals and outdoor entertaining are where it is at when it comes to this Greek Pork Kebab Platter with Greek Pico de Gallo.

Juicy chunks of pork tenderloin are grilled with onion, lemon, and oregano and served platter style with Greek Pico de Gallo.

Love this recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables?
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I&rsquod love to hear if you try this recipe and what you think of it &ndash snap a photo and tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you&rsquore cooking up in YOUR kitchen!


Pork Tenderloin with Golden Beets - Recipes

I was staring into my refrigerator on Sunday morning trying to decide what to do with a fresh pork tenderloin. Still undecided I retired to my office and began reading emails. A comment from The Mother @ The Mother's Handbook caught my eye and we began a quick chat via email. She mentioned that she had made my recipe for sage crusted pork chops and I mentioned my indecision on how to prepare today's pork tenderloin and she mentioned that she marinated her pork tenderloin in orange juice and soy sauce and well. the wheels started turning in my head and the gastric juices started to churn and voila:

Pan Seared Orange/Soy Pork Tenderloin was born.

As an extra bonus I discovered the last two golden beets from my summer CSA hiding out in the vegetable bin underneath the carrots. I decided to roast them and make a salad dressing from one of them saving the other to slice onto fresh Boston lettuce, carrots and feta cheese. Hungry yet?

1/4 cup orange juice
2 tablespoons low sodium soy sauce
2 garlic cloves, smashed
salt and pepper

Salt and pepper the tenderloin and rub with the smashed garlic cloves. Place the orange juice and soy sauce in a zip lock bag or shallow bowl and add the tenderloin. Marinate for 20 minutes or up to an hour. Did you know that most of the flavor profile is transferred in the first 20 minutes of marinating? Ten minutes if we're talking fish. Anyhoo.

Preheat your oven to 375 degrees F.

When finished marinating, remove from bag and dredge in Panko bread crumbs. Heat a small amount of olive oil in an oven proof saute pan until oil is shimmering. Add the tenderloin and brown on three sides. Turn onto the unbrowned side and immediately place the saute pan and tenderloin into the oven. Roast for about 15 minutes or until internal temperature reaches 150 degrees F. Remove from oven, tent and let rest 10 minutes before slicing.

dredged in Panko

A quick sear browning

Finished and ready to enjoy
Roasted Golden Beet Dressing:

Wrap 2 golden beets in foil and roast in the a 400 degree oven for 45 to 60 minutes or until a knife inserted into the center of the beet slides in easily.

Let cool and slip skins off. Slice beets into half moons. Set half of the sliced beets aside. Take the other half of the beets and place in blender or food processor. Add three tablespoons of sherry vinegar and process until almost smooth. With blender running, drizzle in by the tablespoon 7 to 9 tablespoons of high quality extra virgin olive oil. Blend to emulsify. Correct seasoning with salt and pepper to taste. The dressing will be very thick and fluffy.

Arrange torn fresh Boston lettuce leaves on a large platter, sprinkle with matchstick carrots and feta cheese. Arrange the rest of the golden beets on top of the greens. Add dressing and enjoy!

A Cook's Notes: If you don't have golden beets, red beets will work just fine and are absolutely just as beautiful and nutritious.

I want to thank all of you who comment on my blog, send me emails of encouragement and keep me and my family in your thoughts and prayers. The season is changing and so am I.. slowly, slowly, I am coming out of the fog. I still have my days and nights where grief brings me to my knees but thankfully they are not as frequent and seem to pass a bit faster. I pray that spring will be a new awakening for us all.
Peace.
TGC


Recipe Summary

  • ⅓ cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, peeled and crushed
  • ½ teaspoon herbes de Provence
  • 3 medium beets, sliced into rounds

In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.

Preheat an outdoor grill for high heat, and lightly oil grate.

Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.

Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.


Pork Tenderloin with Roasted Vegetables

1 1&frasl2 tbsp. dried rosemary
1 tbsp. dried thyme
1 tbsp. cracked black pepper
1 tbsp. salt
2 pork tenderloins
12 garlic cloves, unpeeled
12 oz. fingerling potatoes
6 small onions, peeled and halved
6 oz. radishes
6 oz. golden beets, peeled
1 fennel bulb, cut into chunks
1&frasl3 cup olive oil
1 cup apple cider
Rosemary sprigs, for garnish

An easy way to make tender, succulent pork tenderloin. The cider reduction sauce adds a nice complimentary sweetness to the final dish.


Pork Tenderloin with Golden Beets - Recipes

Ingredients

  • 1 Smithfield® Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin
  • 1 1/2 tbsp. olive oil
  • 2 tbsp. honey
  • 3 tbsp. balsamic vinegar
  • 1 tsp. minced garlic cloves
  • 2 tsp. finely chopped fresh rosemary, divided
  • 2 cups halved brussels sprouts, outer leaves removed
  • 3 golden beets, peeled and cut into eighths
  • 1 large parsnip, peeled and sliced
  • 2 large carrots, peeled and sliced
  • 1 medium red onion, skins removed and cut into wedges
  • Salt and pepper, to taste

1. Preheat the oven to 425°F.

2. In a glass measuring cup, combine the olive oil, honey, balsamic vinegar, garlic cloves and 1 3/4 teaspoons fresh rosemary (reserve the other 1/4 teaspoon for a later step). Whisk well. Set aside.

3. Unpackage the Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin and pat it dry. Place it on a large baking sheet.

4. Arrange the brussels sprouts, golden beets, parsnip, carrots, and red onion around the pork.

5. Using a silicone pastry brush, baste approximately 2 tablespoons of the balsamic mixture over all sides of the pork tenderloin. Then, sprinkle the top of the pork with the remaining 1/4 teaspoon of fresh rosemary.

6. Drizzle the remaining balsamic vinegar over the vegetables, then toss to coat. Season the vegetables to taste with salt and pepper, if desired.

7. Place the sheet pan on the middle rack in the preheated oven and cook for 20-25 minutes, or until the meat is cooked and the vegetables are tender.

8. Let the meat rest for about 5 minutes before slicing. Serve.

Recipe credit:
Katie Goodman, Good Life Eats

1. Preheat the oven to 425°F.

2. In a glass measuring cup, combine the olive oil, honey, balsamic vinegar, garlic cloves and 1 3/4 teaspoons fresh rosemary (reserve the other 1/4 teaspoon for a later step). Whisk well. Set aside.

3. Unpackage the Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin and pat it dry. Place it on a large baking sheet.

4. Arrange the brussels sprouts, golden beets, parsnip, carrots, and red onion around the pork.

5. Using a silicone pastry brush, baste approximately 2 tablespoons of the balsamic mixture over all sides of the pork tenderloin. Then, sprinkle the top of the pork with the remaining 1/4 teaspoon of fresh rosemary.

6. Drizzle the remaining balsamic vinegar over the vegetables, then toss to coat. Season the vegetables to taste with salt and pepper, if desired.

7. Place the sheet pan on the middle rack in the preheated oven and cook for 20-25 minutes, or until the meat is cooked and the vegetables are tender.


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I found this recipe from Giada De Laurentis on the Food Network. The onions are amazing and. ( more )

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil . ( more )

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