Pork Tenderloin with Sautéed Beet Greens & Roasted Beets

1. Preheat oven to 400F. Loosely wrap beets in parchment paper, then wrap the packet in foil. Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 45 minutes to an hour. When cool enough to handle, rub off skins with paper towels. Reserve 1 whole beet; cut in half and then slice remaining beets.

2. Season pork all over with salt and pepper. Place on a rimmed baking sheet and roast until reaching 138F (it will continue cooking during the resting phase; roast to 160F for medium-well doneness), which will take approximately 14-16 minutes. Transfer to a cutting board and let rest 10 minutes before slicing thinly.

3. Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth. Place beet mixture into a cheesecloth and squeeze to extract juice (should yield approximately 1 Tablespoon plus 1 teaspoon of juice); discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil to the beet juice; whisk to combine. This will be your vinaigrette – set aside.

4. In a large skillet, heat remaining 1 tablespoon oil over medium. Cook garlic, stirring, until fragrant and golden, about 1 minute. Add beet greens and 1 teaspoon salt; season with pepper. Cook, stirring occasionally, until greens are wilted and tender, 2-4 minutes. Remove from heat and discard garlic. Add sliced beets and remaining 1 tablespoon vinegar, and toss to combine. Sprinkle with pine nuts.

5. To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.

per serving: 553 calories; 4.3g saturated fat, 18g unsaturated fat; 111 mg cholesterol; 43.2g carbohydrates; 44.6g protein; 1208mg sodium; 14.5g fiber