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Roast Pork Tenderloin and Vegetable Salad

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CATEGORY CUISINE TAG YIELD
Meats Sami Beets 1 Servings

INGREDIENTS

3 md Beets; trimmed, pierced with sharp knife
3 md Russet potatoes (about 7 ounces each); cut into 1-inch cubes
1 lg (about 1 1/2 pounds) orange-fleshed sweet potato (yam); peeled, cut into 1-inch cubes
6 sm Carrots; cut into 1-inch pieces
3 tb Olive oil
1 lb Pork tenderloin
1 ts Minced fresh rosemary
1 Garlic head
3 tb Canned unsalted chicken broth
2 tb 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

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