Pork Tenderloin with Carrot Beet Salad
Ingredients
- 1 large pork tenderloin (about 1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 4 teaspoons ground coriander
- 1 1/4 teaspoons ground turmeric
- 7 tablespoons extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 tablespoon honey
- 2 golden beets (about 12 ounces), peeled
- 2 carrots, peeled
- 1/2 small red onion, very thinly sliced
- 1/2 cup loosely packed fresh cilantro, roughly chopped
- 1/4 cup roasted unsalted pistachios, roughly chopped
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