Roasted Pork Tenderloin with Golden Beets
Important Note: 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 from the oven. The temperature will increase several degrees while the pork rests.
2 medium golden beets, peeled and cut into ¼”
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
top oven rack in the center position and pre-heat oven to 425°F. Line a large,
rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
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.
seasoned vegetables to the baking sheet and spread into a single layer without
overcrowding. Place in the preheated oven for 15 minutes.
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.
the pork tenderloin to the bowl and turn until thoroughly coated. Set aside.
the sheet pan from the oven and turn the vegetables with a spatula, leaving
room in the center 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
7. Remove from the oven and allow pork to rest for 5 minutes. Serve immediately with the roasted beets and onions. Enjoy!