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.
Provided by Brad Leone
Yield 4 servings
Number Of Ingredients 15
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.
PORK TENDERLOIN WITH ROASTED BEETS AND GREENS
No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
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.
SWEET PORK WITH BEETS
A quick meal that's sweet and tasty! Use more oyster sauce and sugar to taste.
Provided by HOONGA
Categories Meat and Poultry Pork Pork Tenderloin Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 491.4 calories, Carbohydrate 85.2 g, Cholesterol 49.1 mg, Fat 7.6 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 1.7 g, Sodium 631.2 mg, Sugar 57.1 g
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- 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.
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