Pork Tenderloin with Sauteed Beet Greens and Roasted Beets

1. 1

   Preheat oven to 400F.

2. 2

   Loosely wrap beets in a 12-by-20-inch piece of parchment, then wrap packet in foil.

3. 3

   Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 35 to 45 minutes.

4. 4

   When cool enough to handle, rub off skins with paper towels.

5. 5

   Reserve 1 beet; halve and slice remaining beets.

6. 6

   Season pork all over with 2 teaspoons salt, dividing evenly, and pepper.

7. 7

   Place on a rimmed baking sheet and roast until an instantread thermometer inserted in middle reaches 138F, 14 to 16 minutes.

8. 8

   Transfer to a cutting board and let rest 10 minutes before slicing thinly.

9. 9

   Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth.

10. 10

    Pass through a fine sieve lined with cheesecloth into a small bowl (to yield 1 tablespoon plus 1 teaspoon juice); discard solids.

11. 11

    Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.

12. 12

    In a large skillet, heat remaining 1 tablespoon oil over medium.

13. 13

    Cook garlic, stirring, until fragrant and golden, about 1 minute.

14. 14

    Add beet greens and 1 teaspoon salt; season with pepper.

15. 15

    Cook, stirring occasionally, until greens are wilted and tender, 2 to 4 minutes.

16. 16

    Remove from heat, and discard garlic.

17. 17

    Add sliced beets and re maining 1 tablespoon vinegar, and toss to combine.

18. 18

    Sprinkle with pine nuts.

19. 19

    To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.

20. 20

    (Per Serving)

21. 21

    Calories: 553

22. 22

    Saturated Fat: 4.3g

23. 23

    Unsaturated Fat: 18g

24. 24

    Cholesterol: 111mg

25. 25

    Carbohydrates: 43.2g

26. 26

    Protein: 44.6g

27. 27

    Sodium: 1208mg

28. 28

    Fiber: 14.5g

* Per serving · 4 servings · Values may vary.