Red Beet Char Siu Pork

1. 1

   To roast the beets, remove the stems and greens (if present), peel with a vegetable peeler and cut into a 1/2 inch dice. Place on a foil-lined baking sheet, drizzle with olive oil, a touch of salt and pepper, and roast in a 400F degree oven for 45 minutes.

2. 2

   Puree the roasted beets in a blender or food processor. Add the soy sauce through Sriracha and 2 tablespoons of neutral oil and blend until smooth (this will not be liquid, more like a bright fuchsia paste.)

3. 3

   Empty the paste into a large zip top bag. Pat the pork tenderloin dry, lightly coat with salt and pepper, and add to the bag, massaging the paste into the meat. Seal and refrigerate to marinate overnight (or at least 4 hours - and up to 24, the longer the better in my book.) Bring to room temperature before cooking.

4. 4

   Preheat the oven to 400F and prepare a foil-lined baking sheet. Heat a large cast iron or other heavy bottomed sautee pan with the remaining 2 tablespoons of neutral oil over medium-high heat. Add the pork to the pan to brown, 2 minutes per side (8 minutes total). Remove the pork, place on the sheet tray and cook in the oven about 20 minutes, or until the internal temperature reads 140F. Once out of the oven, let the meat rest for 10 minutes loosely tented with foil; the internal temperature should read 150F after the rest. Slice into rounds and enjoy!

* Per serving · 4 servings · Values may vary.