Pork Tenderloin with Golden Beets
Pork Tenderloin with Golden Beets is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes.
Let cool, then chop.
Heat 3 Tbsp. oil in a large skillet over medium-high.
Season pork loin (look for one with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10–15 minutes.
Transfer pork to a platter.
Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper.
Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer.
Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes.
Return pork to skillet and push down into liquid.
Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20–30 minutes.
Transfer pork to a cutting board and let rest 5 minutes before slicing.
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbsp. lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.
Spoon beet mixture onto plates and arrange sliced pork on top.
Spoon a generous amount of walnut sauce over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.