ROSEMARY-GRAPEFRUIT MARINATED PORK TENDERLOIN AND BEETS
START TO FINISH: 35 MINUTES (PLUS MARINATING)
> 1 Ruby Red grapefruit >
2 tbsp Dijon mustard
> 2 tbsp extra-virgin olive oil
> 3 tbsp honey
> 4 garlic cloves, smashed and peeled
> 3 rosemary sprigs
> 450g beets, peeled and cut into 1cm wedges
> 1 whole pork tenderloin (570g), trimmed
> Salt and black pepper
> Chopped fresh parsley, for serving
1. With a vegetable peeler, remove 4 strips of peel from the grapefruit. Squeeze ¾ cup juice from the grapefruit into a small bowl. Whisk in the mustard, oil, and 2 tablespoons honey, then stir in the garlic, rosemary, and grapefruit zest. Divide between 2 large resealable plastic bags. Put the beets in one bag and the pork in the other. Seal and refrigerate for at least 2 hours and up to 8 hours.
2. Preheat oven to 230 deg C. Line a rimmed baking sheet with foil.
3. Put the pork on the baking sheet, wiping off excess marinade, then rub the remaining 1 tablespoon honey on top of the pork. Remove the beets from the marinade and scatter around the pork. Season everything with salt and pepper.
4. Roast until a meat thermometer inserted in the pork registers 60 deg C, about 20 minutes. Transfer the pork to a cutting board and let rest. Meanwhile, stir the beets and return to the oven. Roast until the beets are tender, about 7 minutes longer.
5. While the pork and beets roast, strain the marinade into a small saucepan. Discard the solids. Bring the marinade to a boil, then boil until reduced to a syrupy glaze, about 8 minutes. Keep warm.
6. Slice the pork and arrange on a plate with the beets and boiled marinade. Garnish with parsley and serve.