Try this Roast Pork Tenderloin and Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375F. Place beets in small baking dish and bake until tender, approximately 1 hour 35 minutes. Cool beets completely. Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet. Drizzle with 1 tablespoon olive oil and toss well. Season with salt and pepper and roast in oven until vegetables are golden brown and tender, stirring occasionally, about 1 hour. Cool potato mixture slightly. Meanwhile, rub pork with 1/2 teaspoon minced rosemary and season with salt and pepper. Place on small heavy baking sheet and roast in oven until thermometer registers 150F. when inserted into thickest part of pork, approximately 35 minutes. Cool pork tenderloin slightly. Meanwhile, separate cloves from garlic head but do not peel. Place in heavy small pan and drizzle with 1 tablespoon olive oil. Roast in oven until garlic is very tender when pierced with small sharp knife, approximately 15 minutes. Cool and peel. Transfer potato mixture, garlic and remaining 1/2 teaspoon rosemary to large bowl. Add remaining 1 tablespoon olive oil, chicken broth and vinegar. Season to taste with salt and pepper and toss well. Peel beets and cut into 1-inch cubes. Toss just to combine. Fan arugula on 4 plates. Spoon vegetable mixture into centers of plates. Thinly slice pork and fan pork slices at bottom of vegetable mixture on plates. Garnish salads with fresh rosemary sprigs and then serve immediately. 4 Servings Per serving: calories, 430; fat, 14 g; sodium, 146 mg; cholesterol, 74 mg Bon App?tit Notes: Roast chicken or smoked turkey can step in for the pork, or meat can be omitted entirely for a great side dish. The roasting can be done all at once or in stages. This dish can also be served hot. Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan 29, 1998
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 636 | ||
Calories from Fat: 235 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 291.2mg | 90 % | |
Sodium 236.7mg | 8 % | |
Potassium 1817.1mg | 48 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 93g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 636
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