Carb Smart Herby Pork Tenderloin
with Beet Salad
We've captured the herbaceous flavours of the summer and have drizzled them over this pan-seared pork tenderloin. Crisp greens, roasted beets and onions fill out the plate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut beets into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!) Add beets and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast beets in the middle of the oven, stirring halfway through, until tender, 20-22 min.
Meanwhile, peel, then mince or grate garlic. Peel, then cut onion into 2-inch pieces. Toss together onions, half the garlic and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Pat pork dry with paper towels. Season with salt, pepper and half the Italian Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to another parchment-lined baking sheet. Scatter onions around pork. Roast pork and onions in the top of the oven until pork is cooked through, 14-16 min.**
Meanwhile, add vinegar, remaining garlic, remaining Italian Seasoning, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.
Add roasted beets, spinach and half the dressing to a large bowl. Season with salt and pepper, then toss to coat.
Thinly slice pork. Divide beet salad between plates. Top with pork and onions. Crumble goat cheese over top. Drizzle remaining dressing over pork.