This week, our Paleo, Clean Eating, and Mediterranean plans are featuring this stunning recipe: our Pork Tenderloin with Roasted Beet Salad. Lean pork tenderloin pairs with a gorgeous end-of-winter salad of roasted beets, fennel, fresh herbs, and citrus. A homemade vinaigrette serves double-duty as both a marinade for the pork tenderloin and a sauce for the salad.
To save time, marinate the pork while the beets roast. By the time the beets are tender, the pork will be ready to cook. You can toss together the salad while the pork cooks, too, so that everything is ready at once.
We used a variety of citrus for the citrus-beet salad. Blood oranges might sound scary, but their considered one of the best dessert oranges around. One variety, Moro, is available from December to March, and another, Tarocco, from January to May. For the longest shelf-life, store them in the fridge instead of your countertop fruit bowl. They’re packed with Vitamin C and a good source of fiber too.
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