ROSE­MARY GRAPE FRUIT MAR­I­NATED PORK TEN­DER­LOIN and BEETS

SHAPE (USA) - - Strong + Fit -

START TO FIN­ISH: 35 min­utes (plus mar­i­nat­ing) 1 Ruby Red grape­fruit 2 ta­ble­spoons Di­jon mus­tard 2 ta­ble­spoons ex­tra-vir­gin olive oil 3 ta­ble­spoons honey 4 gar­lic cloves, smashed and peeled 3 rose­mary sprigs 1 pound beets, peeled and cut into ½-inch wedges 1 whole pork ten­der­loin (1¼ pounds), 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 450°. 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 145°, 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. Serves 4

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