Beet-and-Caraway-Roasted Pork Tenderloin

1. 1

   In a mini food processor, puree the beet peels, salt and caraway seeds until a paste forms.

2. 2

   On a rimmed baking sheet, rub each pork tenderloin with 2 tablespoons of the beet paste.

3. 3

   Let stand at room temperature for 30 minutes.

4. 4

   Preheat the oven to 400.

5. 5

   Drizzle the pork with the 2 tablespoons of olive oil and season with pepper.

6. 6

   Roast for 25 to 30 minutes, until an instant-read thermometer inserted in the center registers 135.

7. 7

   Transfer to a cutting board and let rest for 10 minutes.

8. 8

   Slice the pork 1/2 inch thick and transfer to a platter.

9. 9

   Drizzle with olive oil and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.