Don’t throw away your beet peels! Instead, use them to make this striking fuchsia pork roast—the beets and caraway seeds give the pork a sweet earthiness. Slideshow: More Pork Tenderloin Recipes 

Justin Chapple
November 2015

Gallery

© Con Poulos

Recipe Summary

active:
15 mins
total:
55 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mini food processor, puree the beet peels, salt and caraway seeds until a paste forms. On a rimmed baking sheet, rub each pork tenderloin with 2 tablespoons of the beet paste. Let stand at room temperature for 30 minutes.

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  • Preheat the oven to 400°. Drizzle the pork with the 2 tablespoons of olive oil and season with pepper. Roast for 25 to 30 minutes, until an instant-read thermometer inserted in the center registers 135°. Transfer to a cutting board and let rest for 10 minutes. Slice the pork 1/2 inch thick and transfer to a platter. Drizzle with olive oil and serve with lemon wedges.

Suggested Pairing

Dark-berried, lightly herbal Loire Valley Cabernet Franc.