Ingredients
The following ingredients have 6 Servings
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2/3 cup peeled, cored and finely diced Apple Pear (can sub Bosc pear)
- 1 Tbsp parsley (chopped)
- 1 tsp pepper
- 1 tsp minced garlic
- 1 ½ lb. approx. trimmed pork tenderloin, unseasoned
- 1 ½ lbs. fresh beets
- 1 ½ lbs. Bosc pears
- Salt & pepper to season
- 2 to 4 ounces crumbled Gorgonzola cheese
Instruction
- Preheat oven to 425°F. Line rimmed baking sheet with parchment paper or foil
- Whisk together marinade ingredients. Pour half into large zip-top bag with port tenderloin, toss around to coat and let sit for 10 minutes (up to 2 hours in fridge if you have the time).
- Pour remaining marinade over chopped beets and pears and toss gently to coat. Some of the beet “red” will get on the pears, if this bothers you, then dress them with the marinade separately.
- Drain and discard marinade from pork and set tenderloin in the middle of prepared baking sheet. Add beets and pears alongside the roast in a single layer.
- Season all with salt and pepper.
- Place in center rack of oven and roast for 25 – 25 minutes. Use an instant-read thermometer to check the temperature before removing, remove at about 140 F to 150 F degrees.
- Cover with foil and allow to rest for 3-10 minutes before slicing. If beets don’t seem “done” yet (perhaps you’ve cut too thick), they may be returned to the oven during the “rest” period.
- To serve, slice tenderloin with roasted pears and veggies, garnishing with crumbled Gorgonzola cheese.
