Pork Tenderloin with Roasted Beets and Greens
Ingredients
- 1 bunch beets with greens (about 2 to 3 lbs), greens separated and chopped (about 8 cups greens)
- 1 pork tenderloin (about 1 pound), trimmed of excess fat
- Coarse salt and ground pepper
- 1 tablespoon vegetable oil
- 4 teaspoons Dijon mustard
- 2 tablespoons red-wine vinegar
- 7 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
Instructions
Pork Tenderloin with Roasted Beets and Greens serves 4 original recipe by Martha Stewart.
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