Photograph by Alex Lau
Oh my gosh! This recipe from Bon Appetit's October 2017 issue looks absolutely amazing! I can't wait to get my hands on some golden beets from the farmer's market, roast them up in the oven and prepare this dish! The original recipe calls for dried apricots but I'm thinking of substituting that with some dried cranberries to give the dish a nice pop of color.
PORK TENDERLOIN WITH GOLDEN BEETS
4 SERVINGS
Adapted from Bon Appetit
INGREDIENTS:
1/4 cup walnuts
3 tablespoons plus 1/2 cup olive oil
1-1/2 pounds pork tenderloin
2 medium onions, coarsely chopped
3 medium golden beets, scrubbed, cut into bite-size pieces
4 garlic cloves, chopped
2 cups sauerkraut, plus 1/2 cup brine
1 cup low-sodium chicken broth
1/2 cup dry white wine
4 tablespoons fresh lemon juice, divided
1/2 cup finely chopped mint
1/2. cup finely chopped parsley
1/4 cup finely chopped dried tart apricots
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
Heat 3 tablespoons of oil in a large skillet over medium-high. Season pork loin (look for on with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10-15 minutes. Transfer pork to a platter.
Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10-12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 tablespoons lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25-30 minutes.
Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F,
20-30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 tablespoons lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.
Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.
4 SERVINGS
Adapted from Bon Appetit
INGREDIENTS:
1/4 cup walnuts
3 tablespoons plus 1/2 cup olive oil
1-1/2 pounds pork tenderloin
2 medium onions, coarsely chopped
3 medium golden beets, scrubbed, cut into bite-size pieces
4 garlic cloves, chopped
2 cups sauerkraut, plus 1/2 cup brine
1 cup low-sodium chicken broth
1/2 cup dry white wine
4 tablespoons fresh lemon juice, divided
1/2 cup finely chopped mint
1/2. cup finely chopped parsley
1/4 cup finely chopped dried tart apricots
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
Heat 3 tablespoons of oil in a large skillet over medium-high. Season pork loin (look for on with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10-15 minutes. Transfer pork to a platter.
Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10-12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 tablespoons lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25-30 minutes.
Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F,
20-30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 tablespoons lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.
Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.
