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Recipes

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Grilled Pork Tenderloin and Beet Cake

Sweet beets are grated and formed into a thin, rosemary-scented cake, served with garlicky, grilled pork.

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
•  
• Total Time: 35 minutes
•  
• Servings: 4

Ingredients

• 3 garlic cloves
• 1 1/2 teaspoons kosher salt or sea salt, divided
• 12 ounces pork tenderloin
• 1/2 teaspoon coarsely ground black pepper
• 1 pound beets
• 1 teaspoon coarsely chopped fresh rosemary
• 1/4 cup all-purpose unbleached flour
• cooking spray
• 4 cups baby spinach

Instructions

1. Preheat a grill. Finely mash the garlic with 1 teaspoon of the salt until it becomes a paste and spread on the tenderloin. Sprinkle with the pepper and set aside.
2. Trim off the stems and root ends of the beets and peel. Grate them (either with the grating blade in the food processor or on the large holes of a hand grater.) Toss the beets with the rosemary, remaining 1/2 teaspoon salt and the flour. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add the beets and press down into a circle. Cook until the bottom is crisp, about 6 to 8 minutes. Slide the cake onto a plate, top with another plate and flip over. Slide the beet cake back into the pan and cook until the second side is browned.
3. Meanwhile cook the pork on the grill, turning to brown on all sides, until pork is just lightly pink in the middle, about 13 to 15 minutes or registers 140° in the center with an instant-read thermometer. Let stand on a cutting board 5 minutes, then cut into thin slices. Cut the beet cake into 4 wedges, line four plates with the spinach if using and top with the beet cake and the pork.

Tips

• If you'd rather cook the pork on the stove, preheat the oven to 450°F., brown the pork on all sides in a heavy skillet and then bake for 13 to 15 minutes or until 140° in the center.