Lemon Roast Pork Tenderloins with Warm Beets, Chicory, and Goat Cheese Recipe

Name: Lemon Roast Pork Tenderloins with Warm Beets, Chicory, and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil (EVOO), divided; 1 tablespoon dry mustard or 2 tablespoons prepared Dijon mustard; 3 garlic cloves, chopped; Juice and zest of 2 lemons; 2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue; Salt and freshly ground black pepper; 4 slices bacon, chopped; 1 small yellow onion, thinly sliced; 1 tablespoon fresh thyme leaves, chopped; 1 can (15 ounces) sliced beets, drained of all but about 4 tablespoons juice; 1 head chicory, washed, dried, and torn into bite-size pieces; 20 fresh basil leaves, chopped; 1 handful fresh flat-leaf parsley, chopped; 1/2 cup crumbled goat cheese

Servings: persons

4 tablespoons extra-virgin olive oil (EVOO), divided
1 tablespoon dry mustard or 2 tablespoons prepared Dijon mustard
3 garlic cloves, chopped
Juice and zest of 2 lemons
2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue
Salt and freshly ground black pepper
4 slices bacon, chopped
1 small yellow onion, thinly sliced
1 tablespoon fresh thyme leaves, chopped
1 can (15 ounces) sliced beets, drained of all but about 4 tablespoons juice
1 head chicory, washed, dried, and torn into bite-size pieces
20 fresh basil leaves, chopped
1 handful fresh flat-leaf parsley, chopped
1/2 cup crumbled goat cheese

1
Preheat the oven to 450F.
2
In a small bowl combine 2 tablespoons of the EVOO, the mustard, garlic, and half the lemon juice and reserve.
3
Toss the tenderloins in the lemon mixture.
4
Place the tenderloins on a nonstick baking sheet with a rim.
5
Season them with salt and pepper and roast for 25 minutes, then remove and let rest.
6
While the pork is roasting, preheat a medium-size skillet with the remaining 2 tablespoons of EVOO over medium-high heat.
7
Add the chopped bacon and cook until crisp, about 3 minutes.
8
Add the onion and thyme and cook for 2 to 3 minutes, stirring occasionally.
9
Add the sliced beets and the reserved beet juice, salt, and pepper and cook for 2 more minutes, or until the beets are warmed through.
10
Meanwhile, in a salad bowl combine the chicory, lemon zest, the remaining lemon juice, the basil, and parsley.
11
Transfer the warm beets to the salad bowl and toss to combine and wilt the chicory.
12
Slice the pork thin on an angle.
13
Serve the sliced pork with the warm beets and chicory alongside.
14
Top the warm vegetables with goat cheese crumbles.
15
Chicory is great raw or cooked.
16
It has a big flavor that trumps regular lettuce any day.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil (EVOO), divided, 1 tablespoon dry mustard or 2 tablespoons prepared Dijon mustard, 3 garlic cloves, chopped, Juice and zest of 2 lemons, and more.

Yes, Lemon Roast Pork Tenderloins with Warm Beets, Chicory, and Goat Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Roast Pork Tenderloins with Warm Beets, Chicory, and Goat Cheese

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