Tuesday, March 1, 2011

Pan Seared Pork Tenderloin and Roasted Golden Beet Salad Dressing

I was staring into my refrigerator on Sunday morning trying to decide what to do with a fresh pork tenderloin. Still undecided I retired to my office and began reading emails. A comment from The Mother @ The Mother's Handbook caught my eye and we began a quick chat via email. She mentioned that she had made my recipe for sage crusted pork chops and I mentioned my indecision on how to prepare today's pork tenderloin and she mentioned that she marinated her pork tenderloin in orange juice and soy sauce and well... the wheels started turning in my head and the gastric juices started to churn and voila:

Pan Seared Orange/Soy Pork Tenderloin was born.

As an extra bonus I discovered the last two golden beets from my summer CSA hiding out in the vegetable bin underneath the carrots. I decided to roast them and make a salad dressing from one of them; saving the other to slice onto fresh Boston lettuce, carrots and feta cheese. Hungry yet?

Okay. Let's get started.

For the tenderloin:

1/4 cup orange juice
2 tablespoons low sodium soy sauce
2 garlic cloves, smashed
salt and pepper

Salt and pepper the tenderloin and rub with the smashed garlic cloves. Place the orange juice and soy sauce in a zip lock bag or shallow bowl and add the tenderloin. Marinate for 20 minutes or up to an hour. Did you know that most of the flavor profile is transferred in the first 20 minutes of marinating? Ten minutes if we're talking fish. Anyhoo....

Preheat your oven to 375 degrees F.

When finished marinating, remove from bag and dredge in Panko bread crumbs. Heat a small amount of olive oil in an oven proof saute pan until oil is shimmering. Add the tenderloin and brown on three sides. Turn onto the unbrowned side and immediately place the saute pan and tenderloin into the oven. Roast for about 15 minutes or until internal temperature reaches 150 degrees F. Remove from oven, tent and let rest 10 minutes before slicing.

dredged in Panko

A quick sear browning

Finished and ready to enjoy
Roasted Golden Beet Dressing:

Wrap 2 golden beets in foil and roast in the a 400 degree oven for 45 to 60 minutes or until a knife inserted into the center of the beet slides in easily.

Let cool and slip skins off. Slice beets into half moons. Set half of the sliced beets aside. Take the other half of the beets and place in blender or food processor. Add three tablespoons of sherry vinegar and process until almost smooth. With blender running, drizzle in by the tablespoon 7 to 9 tablespoons of high quality extra virgin olive oil. Blend to emulsify. Correct seasoning with salt and pepper to taste. The dressing will be very thick and fluffy.

Arrange torn fresh Boston lettuce leaves on a large platter, sprinkle with matchstick carrots and feta cheese. Arrange the rest of the golden beets on top of the greens. Add dressing and enjoy!

A Cook's Notes: If you don't have golden beets, red beets will work just fine and are absolutely just as beautiful and nutritious.

I want to thank all of you who comment on my blog, send me emails of encouragement and keep me and my family in your thoughts and prayers. The season is changing and so am I.. slowly, slowly, I am coming out of the fog. I still have my days and nights where grief brings me to my knees but thankfully they are not as frequent and seem to pass a bit faster. I pray that spring will be a new awakening for us all.


  1. The beet dressing sounds good and now my belly is rumbly.

  2. Another yummy one for sure. Thanks & have a great rest of the week.

  3. I was just gazing at the lovely beets at the market last weekend and wondering what to do with them. Now I have my answer.

  4. Hi Linda,
    I'm glad you are coming out of the fog. I too am feeling better. I was so "down" and depressed for a while, but I forced myself out of it. I had to or I'd have drowned. Maybe we're on the same "wave". Anyway, I'm feeling better and when I feel this way, I feel more connected to David and I don't want to slip back down.

    David loved pork tenderloin. I must admit I'd just buy VH rib sauce and soak it overnight in that. Then throw it in the oven and he was happy. I'd cook it for about 40 minutes. Maybe that was too long.

    That bottled sauce was too strong a taste for me, so I will be happy to try your recipe. Garlic was his favourite seasoning and I'm all out. Maybe it's time to buy some more. Beets are yummy. I don't think I've tasted a golden one. Will check them out.
    Take care and thanks for the good ideas.

  5. I usually add rosemary to mine. And I save the marinade and tyndalize it (boil 10 min, cool, boil again), and serve as a sauce with the meat. Salty but sweet.

  6. Thank you for all of your encouragement, comments and support. I hope that the fog continues to lift and the spring brings more peace. Take care of your self.

  7. That looks so good especially with that beautifully seared crust on the pork.

  8. That looks fabulous. I was recently thinking I needed to do something new with pork tenderloin. We'll try this next week.

    I'm glad to hear you are moving into a new phase. I hope you continue to have moments of peace.

  9. Yum. I wish you could come cook for me.

  10. I am so happy to hear the fog is clearing. I hope this coming spring brings you amazing blessings and experiences. You deserve each and every one!

    I am dealing with a gluten issue now. I have not tried the gluten free soy sauce. Guess this might be a first good recipe. With a different breeding of course. :(


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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