Pork Tenderloin With Beet And Pistachio Salad Recipe

Recipe By Real Simple

This is the kind of dinner that looks so pretty, you might assume it would take a long time to cook, but its a deceptively easy recipe. First, youll roast the beets and then toss into a fresh and herby arugula salad thats studded with pistachios. Meanwhile, the entire pork tenderloin roasts alongside, meaning that you have time to get life together after a busy day. If youre really short on time, you can buy pre-cooked beets at most supermarkets, however they will be more expensive than roasting your own.

4.8
29 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
Pork Tenderloin With Beet And Pistachio Salad
plan
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ingredients serve

Ingredients for Pork Tenderloin With Beet And Pistachio Salad Recipe

  • 1/2 Medium beets, peeled and quartered
  • 0.06 cup Extra Virgin Olive Oil, Divided
  • 1/4 pound Trimmed pork tenderloin
  • 0.38 teaspoon Kosher Salt, Divided
  • 0.19 teaspoon Black Pepper, Divided
  • 0.38 tablespoon Champagne vinegar
  • 3/4 cup Loosely packed baby arugula
  • 0.13 cup Fresh flat leaf parsley leaves, coarsely chopped
Nutrition
value
374
calories per serving
24 g Fat30 g Protein7 g Carbs3 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    30g
  • Carbs
    7g
  • Fiber
    3g

MacroNutrients

  • Carbs
    7g
  • Protein
    30g
  • Fiber
    3g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    254mg
  • Iron
    7mg
  • Vitamin A
    655mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    162mcg
  • Vitamin B12
    6mcg
  • Vitamin C
    43mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    < 1mg
  • Phosphorus
    374mg
  • Selenium
    44mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Real Simple