Sunday, March 27, 2011

Wednesday: Lemon Roast Pork Tenderloin with Warm Beets, Chicory, and Goat cheese

Pin It Now! Rachel Ray again....I LOVE beets, so I just had to give this a try.  (and pork is on sale)  Never used Chicory before (don't even know what it looks like) but Rachel says it trumps regular ol' lettuce.  We'll see.
*update:  use Endive if you can't find Chicory.



Lemon Roast Pork Tenderloin with Warm Beets, Chicory and Goat Cheese salad

Ingredients: 

4 servings
4 TBS EVOO (extra virgin olive oil), divided
1 TBS dry mustard or 2 TBS prepared Dijon mustard
3 garlic cloves chopped
Juice and zest of 2 lemons
2 pork tenderloins trimmed (I'm going to use one big boy)
Salt and fresh ground pepper
4 slices bacon chopped
1 small yellow onion, thin sliced
1 TBS fresh thyme leaves chopped
1 can (15oz) sliced beets, drained of all but 4 TBS juice
1 head Chicory, washed, dried, and torn into bite sized pieces.
20 fresh basil leaves, chopped
1 handful fresh parsley (Italian aka Flat Leaf) chopped
1/2 cup grumbled goat cheese


Directions:


Preheat oven to 450 degrees


In a small bowl, combine 2 TBS EVOO, mustard, garlic and half lemon juice.  Toss the tenderloin in the lemon mixture.  Place the tenderloin(s) on a nonstick baking sheet with a rim.  Season with salt and pepper and roast for 25 minutes, remove and let rest


(The National Pork Board suggests cooking to a final internal temperature of 160F degrees, which can be achieved by cooking to 155F degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees).--Gourmet chef's prefer removing the pork at 145 or 150F degrees (it is perfectly safe at this temperature) and letting it rest 5 minutes. If you're put off by pink pork, use the higher figure, but 150 degrees will result in juicier pork. If you'll be reheating the meat, 145 is preferable.)



While pork is roasting, preheat a med-size skillet with the remaining 2 TBS EVOO over med-high heat.  Add chopped bacon and cook till crisp, about 3 min.  Add onion and thyme and cook for 2-3 min, stirring occasionally.  Add the sliced beets and the reserved beet juice, salt and pepper and cook for 2 more minutes or until beets are warmed through.


Meanwhile, in a salad bowl, combine the chicory, lemon zest, the remaining lemon juice, basil, and parsley.  Transfer the warm beets to the salad bowl and toss to combine and wilt the chicory.


Slice the pork thin on an angle.  Serve the sliced pork with the warm beets and chicory alongside.  Top the warm vegetables with goat cheese.

1 comments:

Click and Cook said...

The pork turned out very juicy and tasty. I would have liked a bit more flavor, but everyone else enjoyed it. The beet salad; however, was awesome! Loved it! The kids kinda liked it, then I opened a can of pickled beets added a touch of goat cheese and they were in love. (my girls...) :) Hubby and I really enjoyed the salad, will make again!
I used Belgium Endive because I couldn't find chicory anywhere. Chopped up 5 heads (they are very small) Goat cheese was a creamy plus.

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