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Pork tenderloin with roasted beets and salsify

pork tenderloin with roasted beets and salsify

A quick and easy dinner is just what a Monday night calls for. My favorite way to cook pork tenderloin is in an obscenely hot oven (500°) for about 10 minutes or until the internal temp in the thickest part is 140°. But that requires either a clean oven or the doors and windows wide open to let the smoke out of the house. Since it was raining/snowing/sleeting I decided to forgo my favorite method, instead I cut the tenderloin into medallions and sautéd it in some olive oil. I finished them off with a huge splash of lemon juice and then plated them with some of the pan juices dribbled across the top.

pork tenderloin with roasted beets and salsify

Salsify is also known as oyster plant apparently because someone, somewhere thought that it tasted like an oyster. Well I didn’t get that flavor note but it did taste vaguely nutty and sort of reminded me of a sunchoke. It’s a difficult root to peel because it’s tough and the white sap that exuded as I peeled and chopped was sticky and difficult to get off my hands. It’s also necessary to drop the peeled root in acidulated water immediately or it will turn brown.

pork tenderloin with roasted beets and salsify

Once I got the salsify peeled and chopped I gave it a spin around the bowl with some good olive oil and then I tossed it with some dijon mustard, lemon juice, and yuzu honey. The beets were tossed in that mix too. I roasted the two roots in a 425° oven for about 20 minutes and they came out tender and sweet yet with a tiny bite from the mustard. I’ve been cooking beets like this for years and we’ve always loved them but the recent addition of the yuzu honey has been genius even if I do saw so myself. Even though the salsify was fun to try, I doubt that I’ll be in a hurry to use it again. It’s sappiness and extra steps made it more work than it was worth…at least flavor-wise.

Do you seek out new products to try? What has been your favorite find? For me it’s anything with Yuzu in it.

pork tenderloin with roasted beets and salsify

April 29, 2008 | Filed Under Wisconsin, beef, fish, poultry, pork, favorite products, food, geek fast food, low carb, low cal, quick and easy, recipe, vegetable 

comments

3 Responses to “Pork tenderloin with roasted beets and salsify”

  1. MadLisa on April 29th, 2008

    Looks great! I’ve never had salsify, but want to try it, especially if it tastes similar to sunchokes. I always make extra roasted beets and freeze leftovers. When I want to make a “fancy” salad, I use nice greens, defrost some beets, toast some walnuts, toss in goat cheese (or feta or bleu) and make a creamy dressing. Guests always go nuts and even “beet haters” take seconds….

  2. RecipeGirl on May 1st, 2008

    I’ve never heard of yuzu (or salsify for that matter!) I do love a good roasted beet though!

    I’ve been wanting to try out the Agave Sweetener that I picked up from Trader Joe’s.

  3. Vanessa on May 1st, 2008

    MadLisa, I love beets on salad.

    RecipeGirl, I’m curious what agave sweetener is like.

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