PORK TENDERLOIN AND BEETS WOW!! ENJOY DAN:

ORANGE PORK WITH ROASTED BEET SALAD by CHEF DAN:

Serves 4 (cooked in Flameware casserole dish fromRobbie@cookon Clay.com

 

1 pound pork tenderloin, trimmed

 

MARINATE:

1 cup orange juice

1/3-cup light soy sauce

2 springs of fresh rosemary

3 cloves garlic, minced

 

DIRECTIONS:

1.   Whisk marinate together and add pork.

2.   Marinate at least 1 hour or preferably overnight in the refrigerator.

 

INGREDIENTS:

1 ½- pounds beets, trimmed

2 teaspoon olive oil

1 onion, thinly sliced

1 teaspoon orange rind, grated

2 tablespoons dried sour cherries

2 tablespoons Fig Vincotto Vinegar

1/2-cup fresh orange juice

1 teaspoon sugar

1 cup chicken broth

1/4-cup white wine

 

DIRECTIONS:             (PRE-HEAT OVEN TO 400 DEGREES)

 

1.   In pre-heated oven wrap beets in foil and roast about 45 minutes.

2.   Let cool; using your finger, peel the beets, under running water.

3.   Remove pork from marinate, discard marinate.

4.   In a skillet over medium-heat, add olive oil and onion and sauté for 5-6 minutes.

5.   Add next 7 ingredients after onions;

6.   Bring to a boil, then reduce heat and simmer for 15 minutes.

7.   Place pork in Flameware casserole dish, season with salt and pepper.

8.   Roast for about 20-25 minutes or until internal temperature is 145 degrees F.

9.   Halved the beets lengthwise, and then slice crosswise 1/4-inch thick.

10.                Let the tenderloin rest and slice the tenderloin into 1/2-inch pieces.

11.                On a plate add sliced tenderloin and beets and pour the sauce over it.

          ENJOY DAN:                           BON-APPETITE!!