Marinate Ahead
Pork Tenderloin with Roasted Beet Salad
Ingredients
- ½ cup olive oil
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup fresh lime juice
- ½ tsp honey
- ½ tsp ground cumin
- 2 lb pork tenderloin
- 6 medium beets, assorted colors, trimmed
- 3 assorted oranges, peeled, and sliced crosswise
- 2 small fennel bulbs, cored and thinly sliced
- 1 red onion, thinly sliced
Instructions
- Preheat oven to 400°F; line a rimmed baking sheet with foil.
- Whisk oil, cilantro, mint, lime juice, honey, and cumin in a bowl; spoon half of mixture into a large zip-top bag.
- Add pork tenderloins to bag; seal and refrigerate 1 hour.
- Meanwhile, scrub beets, and wrap individually in foil, leaving a little water on each beet. Place on baking sheet.
- Bake 1 hour or until beets are tender.
- Unwrap beets, and let stand until cool enough to handle.
- Remove skins; cut beets into ½-inch-thick slices. Place beets on baking sheet; refrigerate while pork is cooking.
- Remove pork from marinade; discard marinade.
- Heat a large ovenproof skillet over medium-high heat; add pork, and cook 4 to 5 minutes per side or until browned. Transfer skillet to oven; bake 10 to 15 minutes or until a thermometer inserted in thickest portion registers 140°F.
- Let stand 10 minutes; thinly slice.
- Arrange beets, oranges, fennel, and red onion on serving plates; drizzle with reserved cilantro mixture. Season to taste; serve with sliced pork.
Nutritional Information
| Main | Total | |
| Servings | 6 |
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