4 T. EVOO

1 T. Dry Mustard

3 cloves Garlic, chopped

Juice and Zest of 2 Lemons

2 Pork Tenderloins (2 – 2 1/4 lb.), trimmed of silverskin

Salt and Pepper

4 slices Bacon, chopped

1 Yellow Onion, thinly sliced

1 T. fresh Thyme, chopped

15oz. can sliced Beets, drained with 4 T. juice reserved

1 head Chicory, washed, dried, and torn into bite size pieces

20 fresh Basil Leaves, chopped

1 handful Flat Leaf Parsley, chopped

1/2 C. crumbled goat Cheese

 

Preheat oven to 450F. In small bowl combine 2 T. EVOO, mustard, garlic and half lemon juice. Toss the tenderloins in the lemon mixture. Place on nonstick baking sheet with a rim. Season with salt and pepper and roast for 25 minutes, then remove and let rest. While pork roasts, preheat skillet with remaining 2 T. EVOO over medium high heat. Add chopped bacon and cook until crispy, about 3 minutes. Add onion and thyme and cook 2 to 3 minutes more, stirring occasionally. Add beets and reserved beet juice, salt and pepper and cook another 2 minutes, or until beets are warmed through. Meanwhile in salad bowl combine chicory, lemon zest, remaining lemon juice, basil and parsley. Transfer warm beets to salad bowl and toss to combine and wilt the chicory.  Slice pork thin on an angle. Serve sliced pork with the warm beets and chicory alongside. Top warm vegetables with goat cheese crumbles.