A few weeks ago while shopping at Costco, I picked up a new cookbook titled, 'power foods'. It's a compilation of recipes from the editors of Whole Living magazine, a Martha Stewart publication. The beautiful cover drew me in. That, and the tagline - '150 delicious recipes with the 38 healthiest ingredients'.
As it turns out, my friend Bev, also a food-blogger, just got the exact same cookbook recently. She's made a few different recipes from the book so far, and this food is totally her style. If it's your style, too, you should definitely check out all of her fabulous recipes over at Bev Cooks. I love everything she posts - seasonal, simple, flavorful, fresh. And, best of all, healthful.
See? How could these bright, beautiful colors not make you pick up this book? Doesn't hurt that it's the dead of winter and the thought of a ripe, juicy tomato fresh off the vine and still warm from the sun makes me want to cry, either. This pork tenderloin recipe is the second one I've made from this book, and so far Martha's team is 2 for 2. (recipe 1 to be shared shortly)
Beets are the power food in this recipe. Not only are the beets themselves packed with cancer-fighting beta-carotene and folic acid, but the greens are, too. They can be treated just like their botanical cousin Swiss chard and are even more nutritious than the roots, with double the potassium, folic acid, calcium, and iron. And, they should be pictured above, but the beets at the grocery store today did not still have their greens attached, and I forgot to grab some Swiss chard as a substitute.
I love beets. Absolutely love them. I have since I was a child. My mother has a picture of me covered in the stuff. Beets are no joke. Their color is vivid and transfers easily. As I was using paper towels to rub off the skins (they're much more easily removed after cooking) tonight, it honestly looked like a major accident had occurred. I seriously contemplated playing a cruel joke on The Stallion involving screams and near-fainting while clutching my hand with the beety towel, but alas, I am just too sweet.
Like these beets. I devoured one before I was even half-way through finishing dinner prep.
I also feel compelled to inform you that if you eat enough beets, it'll turn your pee pink. Hey, I don't want to talk about that, either, but I also don't want any of you lovely people to start calling your doctor for something completely normal.
Wow, what a great transition back to dinner.
This was a cinch to pull together, and a great light winter meal. I roasted the beets, but if you boil them, they'll cook faster. And honestly, I have to disagree with Martha - there's not a big loss of flavor if you do boil them instead.
Pork Tenderloin with Sautéed Beet Greens and Roasted Beets
Adapted from Power Foods
- 2 bunches beets (3-4 pounds with greens), greens separated and chopped, washed and drained with some water left clinging (about 9 cups greens)
- 2 pork tenderloins (about 1 1/4 pounds)
- coarse salt and freshly ground pepper
- 1/4 cup olive oil
- 2 t. dijon mustard
- 2 t. + 1 T red wine vinegar
- 2 garlic cloves, smashed
- 2 T pine nuts, toasted
- parchment paper
- Preheat oven to 400℉. Loosely wrap beets in parchment paper, then wrap 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 beet; half and slice remaining beets.
- Season pork all over with salt and pepper. Place on a rimmed baking sheet and roast until reaching 138℉, 14-16 minutes. Transfer to a cutting board and let rest 10 minutes before slicing thinly.
- Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth. Place beet mixture into cheesecloth and squeeze to extract juice (yield approx 1T + 1t juice); discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.
- 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.
- To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.