Pork Tenderloin with Golden Beets

Ingredients for Pork Tenderloin with Golden Beets

• 60ml walnuts

• 45ml plus 120ml olive oil

• 675g pork tenderloin

• Koshersalt

• 2 medium onions, coarsely chopped

• 3 medium golden beets, scrubbed, cut into bite-size pieces

• Nymalen svartpeppar

• 4 vitlöksklyftor, hackade

• 475ml sauerkraut, plus 120ml brine

• 240ml low-sodium chicken broth

• 120ml dry white wine

• 4 tablespoons fresh lemon juice, divided

• 1/2 cup finely chopped mint

• 1/2 cup finely chopped parsley

• 1/4 cup finely chopped dried tart apricots

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.

Heat 45ml oil in a large skillet over medium-high. Season pork loin (look for one with a nice dark colour 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 tablespoons 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 66°C, 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 tablespoons lemon juice, and remaining 120ml 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.

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