Best Pork Tenderloin With Roasted Beets And Greens Recipes

SWEET PORK WITH BEETS

Sweet Pork with Beets image

A quick meal that's sweet and tasty! Use more oyster sauce and sugar to taste.

Provided by HOONGA

Categories Meat and Poultry Pork Pork Tenderloin Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup water
1 cup uncooked long-grain white rice
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 ½ pounds pork tenderloin, cut into thin 1 1/2 inch strips
2 tablespoons oyster sauce
1 teaspoon salt
3 (8.25 ounce) cans sliced canned beets, juice reserved
1 ½ cups sugar

Steps:

In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt.. Cook 10 minutes, stirring continuously, until pork is evenly browned.
Stir the beets, about 2/3 cup reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice.

Nutrition Facts : Calories 491.4 calories, Carbohydrate 85.2 g, Cholesterol 49.1 mg, Fat 7.6 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 1.7 g, Sodium 631.2 mg, Sugar 57.1 g

ROASTED PORK TENDERLOIN AND VEGETABLES

Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

PORK TENDERLOIN WITH SAUTéED BEET GREENS AND ROASTED BEETS

Pork Tenderloin with Sautéed Beet Greens and Roasted Beets image

Categories Pork Roast Beet

Yield serves 4

Number Of Ingredients 8

Ingredients

2 bunches beets (3 to 4 pounds with greens), greens separated and chopped, washed, and drained with some water left clinging (about 9 cups greens)
2 pork tenderloins (about 1 1/4 pounds)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons plus 1 tablespoon red-wine vinegar
2 garlic cloves, smashed
2 tablespoons pine nuts, toasted (page 53)

Steps:

Preheat oven to 400°F. Loosely wrap beets in a 12-by-20-inch piece of parchment, then wrap packet in foil. Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 35 to 45 minutes. When cool enough to handle, rub off skins with paper towels. Reserve 1 beet; halve and slice remaining beets.
Season pork all over with 2 teaspoons salt, dividing evenly, and pepper. Place on a rimmed baking sheet and roast until an instantread thermometer inserted in middle reaches 138°F, 14 to 16 minutes. Transfer to a cutting board and let rest 10 minutes before slicing thinly.
Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth. Pass through a fine sieve lined with cheesecloth into a small bowl (to yield 1 tablespoon plus 1 teaspoon juice); discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.
In a large skillet, heat remaining 1 tablespoon oil over medium. Cook garlic, stirring, until fragrant and golden, about 1 minute. Add beet greens and 1 teaspoon salt; season with pepper. Cook, stirring occasionally, until greens are wilted and tender, 2 to 4 minutes. Remove from heat, and discard garlic. Add sliced beets and re maining 1 tablespoon vinegar, and toss to combine. Sprinkle with pine nuts.
To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.
Nutrition Information
(Per Serving)
Calories: 553
Saturated Fat: 4.3g
Unsaturated Fat: 18g
Cholesterol: 111mg
Carbohydrates: 43.2g
Protein: 44.6g
Sodium: 1208mg
Fiber: 14.5g