Print Options:

Pork Tenderloin with Crunchy Beet Slaw

Serves 4

Total Time
30 mins

When they're sliced thin or slivered, raw beets are very refreshing. A tangy dressing counterbalances their earthiness.

su-Pork Tenderloin with Crunchy Beet Slaw Image

Photo: Annabelle Breakey

 1 1/4 pounds pork tenderloin, fat trimmed
 1 tablespoon whole black peppercorns
  About 1 1/2 tsp. kosher salt
 3 tablespoons extra-virgin olive oil, divided
 3 medium beets, preferably a mix of red and gold (1 lb. total)
  Juice of 1 lemon (2 to 3 tbsp.)
 2 tablespoons chopped flat-leaf parsley leaves
Step 1

Preheat oven to 350°. Pat pork tenderloin dry. Pour peppercorns into a resealable plastic bag and coarsely crush them with the back of a chef's knife. Season pork generously with 1 1/2 tsp. salt, then coat with crushed peppercorns.

Step 2

Heat 1 tbsp. oil in a large ovenproof frying pan over high heat until hot but not smoking. Add pork and cook, turning over occasionally, until all sides are browned, 6 to 9 minutes. Transfer pan to oven and cook, turning over once, until an instant-read thermometer inserted in center registers 135°, 8 to 10 minutes. Remove and let rest about 5 minutes.

Step 3

Meanwhile, peel beets with a vegetable peeler and coarsely grate with a food processor or box grater. Put in a medium bowl and add lemon juice, remaining 2 tbsp. oil, the parsley, and salt to taste; toss well.

Step 4

Slice pork into 1/2-in.-thick pieces. Divide among 4 plates and serve with slaw.

Nutrition Facts

Servings Serves 4

Amount Per Serving
Calories 283Calories from Fat 42
% Daily Value *
Total Fat 14g22%

Saturated Fat 2.5g13%
Cholesterol 92mg31%
Sodium 757mg32%
Total Carbohydrate 8.6g3%

Dietary Fiber 2.4g10%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.