Beet-and-Caraway-Roasted Pork Tenderloin

Name: Beet-and-Caraway-Roasted Pork Tenderloin
Total time: 55 min
Ingredients: 3 ounces red and/or yellow beet peels (1 1/2 cups); 2 tablespoons kosher salt; 2 teaspoons caraway seeds; Two 1-pound pork tenderloins; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Pepper; Lemon wedges, for serving

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Total: 55 minutes

Servings: 5

Cost: $7.19 /serving

Author : Justin Chapple

Beet-and-Caraway-Roasted Pork Tenderloin

Ingredients

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3 ounces red and/or yellow beet peels (1 1/2 cups)2 tablespoons kosher salt2 teaspoons caraway seedsTwo 1-pound pork tenderloins2 tablespoons extra-virgin olive oil, plus more for drizzlingPepperLemon wedges, for serving

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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.