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Pork tenderloin with roasted beets and greens



  • 1 bunch beets with greens (about 2 to 3 pounds), greens separated and chopped (about 8 cups greens)
  • 1 bunch pork tenderloin (about 1 pound), trimmed of excess fat
  • 1 tablespoon vegetable oil
  • 4 teaspoon dijon mustard
  • 2 tablespoon red-wine vinegar
  • 7 tablespoon extra-virgin olive oil
  • 2 clove garlic, thinly sliced
  • Preparation

    Baking Directions:


    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 sautéed greens and sliced beets.

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