Pork Tenderloin with Roasted Beet Salad


  • 1/2 cup olive oil
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup fresh lime juice
  • 1/2 tsp honey
  • 1/2 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

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 1/2-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.

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