We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Heal the Past... Live the Present... Dream the Future...

Roast Pork Tenderloin And Vegetable Salad

0
(0)
CATEGORY CUISINE TAG YIELD
Meats Sami Beets 1 Servings

INGREDIENTS

3 Beets, trimmed pierced with
sharp knife
3 Russet potatoes, about 7
ounces each cut into
1-inch cubes
1 about 1 1/2 pounds
orange-fleshed sweet
potato
yam peeled cut into
1-inch cubes
6 Carrots, cut into 1-inch
pieces
3 T Olive oil
1 lb Pork tenderloin
1 t Minced fresh rosemary
1 Garlic head
3 T Canned unsalted chicken
broth
2 T Balsamic vinegar*
Arugula
4 Fresh rosemary sprigs

INSTRUCTIONS

Preheat oven to 375°F. Place beets in small baking dish and bake
until tender, approximately 1 hour 35 minutes. Cool beets completely.
Meanwhile, combine potatoes, yam and carrots on heavy large baking
sheet. Drizzle with 1 tablespoon olive oil and toss well. Season with
salt and pepper and roast in oven until vegetables are golden brown
and tender, stirring occasionally, about 1 hour. Cool potato mixture
slightly.  Meanwhile, rub pork with 1/2 teaspoon minced rosemary and
season with  salt and pepper. Place on small heavy baking sheet and
roast in oven  until thermometer registers 150°F. when inserted into
thickest part  of pork, approximately 35 minutes. Cool pork tenderloin
slightly.  Meanwhile, separate cloves from garlic head but do not peel.
Place in  heavy small pan and drizzle with 1 tablespoon olive oil.
Roast in  oven until garlic is very tender when pierced with small
sharp knife,  approximately 15 minutes. Cool and peel.  Transfer potato
mixture, garlic and remaining 1/2 teaspoon rosemary to  large bowl. Add
remaining 1 tablespoon olive oil, chicken broth and  vinegar. Season to
taste with salt and pepper and toss well. Peel  beets and cut into
1-inch cubes. Toss just to combine. Fan arugula on  4 plates. Spoon
vegetable mixture into centers of plates. Thinly  slice pork and fan
pork slices at bottom of vegetable mixture on  plates. Garnish salads
with fresh rosemary sprigs and then serve  immediately.  4 Servings Per
serving: calories, 430; fat, 14 g; sodium, 146 mg;  cholesterol, 74 mg
Bon Appétit  Notes: Roast chicken or smoked turkey can step in for the
pork, or  meat can be omitted entirely for a great side dish. The
roasting can  be done all at once or in stages. This dish can also be
served hot.  Posted to recipelu-digest Volume 01 Number 630 by
SuzyWert@aol.com on  Jan 29, 1998

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3151
Calories From Fat: 762
Total Fat: 85.2g
Cholesterol: 426.4mg
Sodium: 3255.5mg
Potassium: 9993.8mg
Carbohydrates: 406.2g
Fiber: 88g
Sugar: 102.6g
Protein: 185.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?