Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Tenderloin with Carrot-Beet Salad
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 32 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 95 milligrams
- Sodium
- 627 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 37 grams
This bright and sunny salad, made with grated raw beets and carrots, is spiced with turmeric and coriander. It's a lighter treatment of these root vegetables that we often see in the colder months. Leftover sliced pork and salad would also make for a great sandwich the next day, with grainy mustard.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 32 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 95 milligrams
- Sodium
- 627 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 37 grams
Ingredients
Directions
- Preheat the oven to 425 degrees F. Season the pork generously with salt and pepper; rub all over with 2 teaspoons coriander and 3/4 teaspoon turmeric. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and brown on all sides, about 3 minutes total. Transfer the skillet to the oven and roast until a thermometer inserted into the center registers 140 degrees F, 15 minutes. Transfer to a cutting board to rest.
- Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons coriander and 1/2 teaspoon turmeric, the vinegar, honey and remaining 6 tablespoons olive oil until smooth. Season with 1/2 teaspoon salt and a few grinds of pepper. Pour about 2 tablespoons of the dressing into a small bowl and set aside.
- Using the large holes of a box grater, grate the golden beets and carrots into the bowl with the remaining dressing. Add the red onion, cilantro, pistachios and 1/4 teaspoon salt; toss well.
- Slice the pork and drizzle the reserved dressing on top. Serve with the carrot-beet salad.
