Zesty Roast Pork with Beet Salad

Ingredients

Estimated total cost: €21.09 · €3.52/serving

• 4 tablespoons of premium extra-virgin olive oil (EVOO), divided (Use half for marinating the pork and half for cooking the vegetables)Est. price €0.40–€0.80
• Salt and freshly ground black pepper, to taste (Season generously for enhanced flavor)Est. price €0.01–€0.03
• 1 tablespoon of freshly chopped thyme leaves (Add thyme for a fragrant herbaceous note)Est. price €0.25–€0.60
• 3 fresh garlic cloves, chopped (Sauté garlic until fragrant for added flavor)Est. price €0.15–€0.30
• 2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue (Make sure to remove all tough parts for a tender result)Est. price €14.00–€22.00
• 1 small sweet yellow onion, thinly sliced (Caramelize onions for a sweet flavor)Est. price €0.30–€0.60
• 1/2 cup of crumbled goat cheese (Sprinkle goat cheese over the finished dish for a creamy finish)Est. price €1.50–€2.50
• 1 tablespoon of dry mustard or 2 tablespoons of prepared Dijon mustard (Mix mustard with lemon juice and zest for a tangy marinade)Est. price €0.10–€0.25
• 1 can (15 ounces) of sliced beets, drained of all but about 4 tablespoons of juice (Save beet juice for a colorful dressing)Est. price €1.20–€2.00
• 1 head of chicory, washed, dried, and torn into bite-size pieces (Tear chicory into smaller pieces for easier eating)Est. price €1.00–€1.80

Steps

1. 1

   Begin by preheating the oven to a temperature of 450°F.

2. 2

   1. Mix 2 tablespoons of extra-virgin olive oil, mustard, minced garlic, and half of the lemon juice in a small bowl, set aside. 2. Coat the tenderloins evenly with the lemon mixture. 3. Arrange the seasoned tenderloins on a rimmed nonstick baking sheet. 4. Season the tenderloins with salt and pepper. 5. Roast in the oven for 25 minutes until cooked through. 6. Remove from the oven and allow the tenderloins to rest before serving.

3. 3

   As the pork roasts in the oven, heat a medium-sized skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Cook the chopped bacon until it turns crispy, which should take around 3 minutes. Then, introduce the onion and thyme to the skillet and sauté for 2 to 3 minutes while stirring occasionally. Incorporate the sliced beets along with the beet juice you set aside earlier. Season with salt and pepper before cooking for an additional 2 minutes or until the beets are heated through.

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• Cultural note

  Roast pork is a popular dish in many cultures, often served during celebrations and special occasions. Beet salad is a common side dish in Mediterranean cuisine, known for its vibrant colors and earthy flavors.

• Seasonal note

  This dish is best made in late summer or early fall when beets and basil are in season. Pork is available year-round but is often associated with colder months.

• Health note

  This dish is a good source of protein, healthy fats, and vitamins A, C, and K. However, it is high in saturated fat and sodium, so moderation is key. The fiber from the vegetables and zinc from the pork provide additional health benefits.