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beet-and-caraway-roasted pork tenderloin

5.0

(3)

www.foodandwine.com
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Total: 55 minutes

Servings: 5

Cost: $7.19 /serving

Ingredients

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Instructions

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Step 1

In a mini food processor, puree the beet peels, salt and caraway seeds until a paste forms. On a rimmed baking sheet, rub each pork tenderloin with 2 tablespoons of the beet paste. Let stand at room temperature for 30 minutes.

Step 2

Preheat the oven to 400°. Drizzle the pork with the 2 tablespoons of olive oil and season with pepper. Roast for 25 to 30 minutes, until an instant-read thermometer inserted in the center registers 135°. Transfer to a cutting board and let rest for 10 minutes. Slice the pork 1/2 inch thick and transfer to a platter. Drizzle with olive oil and serve with lemon wedges.

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