Pork Tenderloin with Roasted Beet Salad
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Ingredients
- ½ cup olive oil
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup lime juice
- ½ tsp honey
- ½ tsp ground cumin
- 2 pork tenderloins (2 lb)
- 8 beets, trimmed (assorted colors)
- 4 oranges, peeled and sliced into rounds (assorted varieties)
- 2 small fennel bulbs, cored and thinly sliced
- 1 small red onion, thinly sliced
Instructions
- Preheat oven to 400°F. Whisk together oil, cilantro, mint, lime juice, honey, and cumin in a bowl; add half of cilantro mixture to a large zip-top bag. Add pork; seal, and chill 1 hour.
- Meanwhile, scrub beets under running water; wrap damp beets individually in foil. Place on a rimmed baking sheet. Bake 1 hour or until beets are fork tender.
- Unwrap beets; cool 15 to 20 minutes, and remove skins. Thinly slice; arrange beets on a baking sheet, and chill.
- Remove pork from marinade, discarding marinade. Sear pork in a large ovenproof skillet over medium-high heat 4 to 5 minutes or until browned on all sides, turning occasionally.
- Transfer skillet to oven; bake 10 to 15 minutes or until a meat thermometer inserted into center reads 140°F. Let stand 10 minutes; slice.
- Arrange beets, oranges, fennel, and onion on 6 serving plates; drizzle with reserved cilantro mixture. Season with salt and pepper to taste; serve with pork.
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