Recipes

Pairs Well With

• Dry Rosé of Zinfandel
• Pinot Noir

Serves 4

Ingredients

For the salad:

2 small to medium red beets, skin on & washed

2 small to medium golden yellow beets, skin on & washed

5 cups baby arugula

1 cup radishes, sliced or chopped

4 green onions, sliced

1 avocado, cubed

¼ cup roasted pumpkin seeds

½ cup Sonoma County goat cheese, crumbled

For the salad dressing:

¼ cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey 

1 tablespoon Dijon mustard

¼ teaspoon fine sea salt

Freshly ground black pepper, to taste

For the pork tenderloin:

1.5 to 2 pounds pork tenderloin

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/3 cup balsamic vinegar 

2 tablespoons honey 

1 tablespoon Dijon mustard 

Preparation

In a medium mixing bowl, add all of the pork tenderloin marinade ingredients and mix well to combine. 

Place the pork tenderloin in a large zip lock bag and add the marinade. Carefully close the bag and move the pork and marinade around with your hands to completely cover the steak. Refrigerate to let the steak marinate for up to 12 hours, 2 hours minimum. 

Remove the pork tenderloin from the refrigerator about an hour before grilling to bring it to room temperature. 

Preheat the oven to 400ºF. Wrap the beets in foil and bake for 40 to 45 minutes, or until cooked through. Remove the beets from the oven, let them cool then peel and slice into quarters.  Can be done the night before.

Preheat your outdoor grill (or indoor grill pan) to medium-high heat. Sprinkle the pork with a little more salt and pepper on both sides. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 degrees F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. 

While the pork is resting, mix the salad dressing ingredients and set aside. 

Add the arugula to a large salad bowl. Add the roasted beets, radish, green onions, avocado, pumpkin seeds, and goat cheese on top of the greens. Add the dressing and toss to combine. 

Divide salad into bowls and top with slices of pork tenderloin.