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Categories:
beets russet potatoes orange-fleshed sweet potato carrots olive oil pork tenderloin fresh rosemary garlic chicken broth balsamic vinegar arugula rosemary sprigs vinegar
Viewed: 62 - Published at: 5 years agoIngredients
- 3 medium beets, trimmed, pierced with sharp knife
- 3 medium russet potatoes (about 7 ounces each), cut into 1-inch cubes
- 1 large (about 1 1/2 pounds) orange-fleshed sweet potato (yam), peeled, cut into 1-inch cubes
- 6 small carrots, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 pound pork tenderloin
- 1 teaspoon minced fresh rosemary
- 1 garlic head
- 3 tablespoons canned unsalted chicken broth
- 2 tablespoons balsamic vinegar*
- Arugula
- 4 fresh rosemary sprigs
- *Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.
Method
- Preheat oven to 375F.
- Place beets in small baking dish and bake until tender, approximately 1 hour 35 minutes.
- Cool beets completely.
- Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet.
- Drizzle with 1 tablespoon olive oil and toss well.
- Season with salt and pepper and roast in oven until vegetables are golden brown and tender, stirring occasionally, about 1 hour.
- Cool potato mixture slightly.
- Meanwhile, rub pork with 1/2 teaspoon minced rosemary and season with salt and pepper.
- Place on small heavy baking sheet and roast in oven until thermometer registers 150F.
- when inserted into thickest part of pork, approximately 35 minutes.
- Cool pork tenderloin slightly.
- Meanwhile, separate cloves from garlic head but do not peel.
- Place in heavy small pan and drizzle with 1 tablespoon olive oil.
- Roast in oven until garlic is very tender when pierced with small sharp knife, approximately 15 minutes.
- Cool and peel.
- Transfer potato mixture, garlic and remaining 1/2 teaspoon rosemary to large bowl.
- Add remaining 1 tablespoon olive oil, chicken broth and vinegar.
- Season to taste with salt and pepper and toss well.
- Peel beets and cut into 1-inch cubes.
- Toss just to combine.
- Fan arugula on 4 plates.
- Spoon vegetable mixture into centers of plates.
- Thinly slice pork and fan pork slices at bottom of vegetable mixture on plates.
- Garnish salads with fresh rosemary sprigs and then serve immediately.
