Drunk Pork Tenderloin with Roasted Beets

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 302.1
  • Total Fat: 10.0 g
  • Cholesterol: 71.4 mg
  • Sodium: 411.2 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.4 g
  • Protein: 28.7 g

View full nutritional breakdown of Drunk Pork Tenderloin with Roasted Beets calories by ingredient
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This is a really easy and yummy recipe and worth trying if you like beets but don't really know what to do with them. The meat needs to marinade for at least 4 hrs. Keep this in mind. This is a really easy and yummy recipe and worth trying if you like beets but don't really know what to do with them. The meat needs to marinade for at least 4 hrs. Keep this in mind.
Number of Servings: 4


    1 Bottle Bud Light Lime
    1 tbsp garlic powder
    1 tbsp ground ginger
    1 tbsp powdered mustard
    1/2-1 cup soy sauce
    1 cup water

    Pork Tenderloin (package of 2)
    4 medium sized beets with greens
    1-2 tsp Olive Oil
    1/4 cup brown sugar
    crumbled semi-soft goat cheese


Combine marinade ingredients, adjust quantities to taste and marinade tenderloin covered in the refrigerator for 4-6 hours. One half hour before cooking, remove tenderloin from marinade and let stand at room temperature. Reserve marinade.

Preheat oven to 450.

Remove greens from beets and set aside. Drizzle olive oil over beets and salt lightly. Fold beets into a foil packet and place in oven on center rack. Medium sized beets will need at least 30-35 minutes in the oven at 450

Tear the beet greens into bite-sized pieces and toss with a little olive oil and some salt.

Transfer the marinade to a sauce pan on a burner set at medium heat. Add the brown sugar and stir until dissolved. Bring to a low boil and lower temperature to a simmer. Continue cooking until the marinade is reduced by 1/2 to 2/3. Approximately 30 minutes.

Pat the tenderloin dry with a paper towel. Heat a large skillet on the burner to very hot, and use to brown the tenderloins (approx 2 mins per side) Place in an ungreased roasting pan.

Once the beets have been in the oven for about 15 minutes, put the pork tenderloin in, also on the center rack. Cook until internal temperature reads 140 (about 17 minutes). Remove from oven and cover with tinfoil and a dish towel for 5 minutes to rest. Pork is safe to eat at medium rare - this will give you a tenderloin cooked to medium. Adjust your cooking time depending on how well done you prefer. After 5 minutes, slice the tenderloin into 3/4" thick medallions.

While your meat is resting, remove your beets from the oven and uncover. They should be fork tender. Remove the skins from the beets. The easiest method is to rub the skins off with a paper towel while still very warm. They will peel away easily. Dice the beets into 1/2" cubes.

Heat a skillet to medium high and quickly fry up the beet greens until they are tender and wilted, but not mushy. (About 2 minutes or less) and remove from heat

Toss the beets into the greens and add a few tbsp of crumbled goat cheese. Plate the beets and greens and dress with the reduced marinade. Slice the pork and serve on top.

Its not as much work as it sounds and it is super yummy!!

Number of Servings: 4

Recipe submitted by SparkPeople user M0PPET.

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