When they're sliced thin or slivered, raw beets are very refreshing. A tangy dressing counterbalances their earthiness.

Stacy Adimondo
This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Pat pork tenderloin dry. Pour peppercorns into a resealable plastic bag and coarsely crush them with the back of a chef's knife. Season pork generously with 1 1/2 tsp. salt, then coat with crushed peppercorns.

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  • Heat 1 tbsp. oil in a large ovenproof frying pan over high heat until hot but not smoking. Add pork and cook, turning over occasionally, until all sides are browned, 6 to 9 minutes. Transfer pan to oven and cook, turning over once, until an instant-read thermometer inserted in center registers 135°, 8 to 10 minutes. Remove and let rest about 5 minutes.

  • Meanwhile, peel beets with a vegetable peeler and coarsely grate with a food processor or box grater. Put in a medium bowl and add lemon juice, remaining 2 tbsp. oil, the parsley, and salt to taste; toss well.

  • Slice pork into 1/2-in.-thick pieces. Divide among 4 plates and serve with slaw.

Nutrition Facts

283 calories; calories from fat 42%; protein 31g; fat 14g; saturated fat 2.5g; carbohydrates 8.6g; fiber 2.4g; sodium 757mg; cholesterol 92mg.