Name: Roasted Pork Tenderloin with Golden Beets
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium golden beets, peeled and cut into ¼” half-round slices; 1 medium red onion, cut into ¼” half-round slices; ¼ c. extra virgin olive oil, divided; 1½ T. Italian seasoning, divided; Sea salt and black pepper, to taste; 3 T. Dijon mustard; 2 t. honey; 2 T. fresh lemon juice; ½ t. garlic powder; 1¼ lbs. pork tenderloin

Are you in the mood for something savoury and delicious yet also simple to make? Whether you’re a beginner or an experienced cook, roasted pork tenderloin with golden beets is sure to please. This comforting dish has all of the perfect components; sweet vegetables, juicy pork, and flavorful seasonings that come together in one harmonious meal. Plus, it’s incredibly easy to prepare so it won’t take too much time out of your busy day. In case that wasn’t enough already, this recipe is healthy as well! Keep reading to learn how easy it is to whip up this amazing dish.

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Why you’ll love this recipe

Pork tenderloin is a lean and healthy source of protein, making it an excellent choice for those watching their caloric intake.
Golden beets are full of vitamins and minerals, including iron, magnesium, potassium, and vitamin C – providing your body with essential nutrients.
Together they provide a filling meal that won’t leave you feeling overly weighed down.
The combination of sweet golden beets and savoury pork tenderloin makes for an incredibly flavorful dish – one that can be enjoyed by almost anyone.
Both ingredients are fairly simple to prepare, meaning you can make this delicious meal in less than an hour.

What is pork tenderloin?

Pork tenderloin is a lean and succulent cut of pork that makes for an incredible main dish or addition to your favourite recipes. It comes from the loin, hence the name, and has a mild flavour and juicy texture that stands out in any meal. Whether you pan-fry it, add it to stews, or slow-cook it with your favourite spices and seasonings, pork tenderloin will not disappoint! Its versatility makes it easy to incorporate into your meals no matter what type of cuisine you’re trying to make.

Ingredients

Golden beets: Take two medium-sized beets, peel them and cut them into slices around 1/4 inch in thickness
Red onion: A medium onion, cut into a similar thickness to the beets.
Pork tenderloin: You’ll need about 1 1/4 lbs for this recipe.
Seasonings: Flavour comes from Italian seasoning, garlic powder, salt and black pepper.
Dijon mustard: Use this to add a little spiciness to the recipe.
Honey: The perfect combination with mustard to stop it from being too strong.

Grab the details and instructions of the full ingredients in the recipe card below!

Substitutions and Additions

Pork tenderloin: chicken breast, turkey tenderloin
Golden beets: carrots, parsnips
Red onion: shallots, white onion
Dijon mustard: spicy brown mustard, stone ground mustard
Honey: maple syrup or agave nectar

Instructions

Step 1: Preheat the oven

Place the top oven rack in the centre position and preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.

Step 2: Prepare the beets and onions

Add the sliced beets and onions to a large bowl. Drizzle with 2 tablespoons olive oil and one-half tablespoon Italian seasoning. Season with salt and black pepper, to taste, and toss to combine.

Step 3: Add vegetables to the baking sheet

Transfer seasoned vegetables to the baking sheet and spread them into a single layer without overcrowding. Place in the preheated oven for 15 minutes.

Step 4: Create the marinade

While the vegetables are roasting, combine the Dijon mustard, honey, olive oil, lemon juice, and the remaining Italian seasoning in the same bowl used for the vegetables. Season with the garlic powder, plus some salt and black pepper, to taste, and stir to combine.

Add the pork tenderloin to the bowl and turn until thoroughly coated. Set aside.

Step 5: Cook the pork

Remove the sheet pan from the oven and turn the vegetables with a spatula, leaving room in the centre for the seasoned pork tenderloin. Make sure the vegetables are still in a single layer and return to the oven for another 15-20 minutes, or until an instant-read thermometer inserted into the pork reads at least 140°F.

Step 6: Finish and serve

Remove from oven and allow pork to rest for 5 minutes. Serve immediately with the roasted beets and onions.

Recipe tips

Watch your cooking time: Actual cooking time will depend on several factors, including starting internal temperature of the meat, the thickness of the cut, and how your oven is calibrated. For best results, remove the pork from the refrigerator 30 minutes prior to cooking and use an instant-read thermometer to test the internal temperature for doneness.
Know your safe temperatures: The safe internal temperature for pork tenderloin is 145°F. The meat will be pink inside at this temperature (as shown in these images). For less pink results without drying out the tenderloin, add another 5-6 minutes to the cooking time to bring the internal temperature to 145°F when removing it from the oven. The temperature will increase several degrees while the pork rests.

Recipe FAQ

How do you cook pork tenderloin so it’s not tough?

Cooking the perfect pork tenderloin can be tricky, but with a few small tweaks to your cooking technique, you can make sure it comes out meltingly tender every time.

The key is to keep an eye on the temperature of your oven or stovetop: aim for no more than 400 degrees and don’t let it cook too long. You should also try marinating your pork beforehand, as this helps keep moisture in the meat while it cooks, ensuring a juicy result.

Finally, make sure that you give it at least 5 minutes of rest before slicing and serving so that all those juices don’t run into the cutting board!

Storage & reheating

Fridge: Cooked pork tenderloin can be stored in the refrigerator for up to three to four days. It is important to wrap the pork tightly in plastic or aluminium foil, place it in an airtight container, and store it on the bottom shelf of your fridge.
Freezer: If you plan on freezing the cooked pork tenderloin, it should be wrapped tightly and placed in an airtight container before being stored in the freezer. It is best to consume cooked pork tenderloin soon after buying it, as this will ensure that it is at its freshest and most flavorful.
Reheating: Defrost completely then put in a baking tray in the oven to reheat the meat.

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Yield: 4-6 portions