This simple pork tenderloin recipe is cooked entirely on the stovetop, with the side dish prepared right in the same pan. It feels a little elegant but is straightforward to make—perfect if you want a fresh way to prepare pork tenderloin.
I cook pork tenderloin often because it’s affordable and cooks quickly. Still, I like to vary preparations, so when I spotted this approach adapted from Bon Appétit I tried it right away. The recipe pairs seared pork with golden beets braised in a light wine-and-stock sauce and finished with a bright apricot-mint topping.
The beets simmer in a sauce of white wine, chicken stock and cider vinegar, which balances the beets’ natural sweetness. Toasted pistachios and chopped dried apricots mixed with fresh mint and lemon make a lively sauce to spoon over the sliced pork. A simple green salad is all you need to complete the meal.
Ingredients
- Pork tenderloin: Lean, quick-cooking, and versatile.
- Golden beets: Milder and slightly sweeter than red beets—pretty and different.
- Yellow onions
- Garlic
- White wine: Use an affordable drinking wine.
- Chicken stock
- Cider vinegar: Adds bright acidity to the sauce.
- Dried apricots: Chopped for the sauce; they keep some texture.
- Pistachios
- Fresh mint
- Olive oil
- Lemon juice
- Kosher salt
How to make it
Adapted from Bon Appétit.
1. Toast pistachios: In a small skillet over medium heat, toast the pistachios until fragrant and they release oil, about 3–5 minutes. Set aside.
2. Prepare pork: Season the pork tenderloins generously with salt and pepper. Let them sit while you prep the vegetables so they come closer to room temperature.
3. Slice aromatics: Thinly slice the onions and chop the garlic.
4. Sauté onions: Heat a large, deep pan with a lid over medium-high heat. Add olive oil and sauté the onions until translucent, about 6–8 minutes. Season with a pinch of salt.
5. Slice beets: While the onions cook, peel (if desired) and slice the golden beets thinly; halved or quartered rounds cook faster.
6. Cook beets and garlic: Add the sliced beets to the pan and cook another 7–10 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Season lightly with salt.
7. Deglaze and simmer: Add the white wine, cider vinegar and chicken stock, bring to a simmer, then lower the heat, season with a little more salt, cover, and let the beets gently simmer.
8. Make the apricot-mint sauce: While the beets simmer, chop dried apricots, mint and the toasted pistachios. Combine them with lemon juice and olive oil and set aside. Taste and add a pinch of salt if needed.
9. Sear the pork: After the beets have simmered about 10 minutes, heat a non-stick or well-seasoned skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork on all sides—usually 3–5 minutes per side—until nicely browned. Don’t forget to sear the ends.
10. Finish in the beet pan: Nestle the seared tenderloins into the simmering beets. Cook uncovered for another 10–20 minutes, turning occasionally, until a meat thermometer reads 145°F (63°C) in the thickest part. Add a splash of chicken stock if the pan becomes too dry; you want some sauce to serve with the beets.
11. Rest and serve: Let the pork rest 5–10 minutes before slicing. Plate some beets, top with pork slices, and spoon the apricot-mint sauce over the meat. Adjust seasoning on the beets if needed.
Tips and Substitutions
- If you can’t find golden beets, red beets are a good substitute—slightly sweeter and earthier. I don’t recommend Chioggia (striped) beets for this preparation; they’re best raw in salads.
- Don’t confuse pork loin with pork tenderloin. Tenderloin is a small, very tender muscle that cooks quickly; loin is a larger cut requiring different cooking.
- If you don’t have pistachios, walnuts or hazelnuts make fine substitutes in the apricot sauce.
- This dish requires active attention for about an hour, so make it when you can enjoy cooking—pour a glass of wine and relax while you cook.
- If multitasking in the kitchen isn’t your style, prepare the apricot sauce first and then chop all vegetables before you start cooking to simplify the flow.
FAQ
Cook pork tenderloin to 145°F (63°C) and let it rest before slicing. Use a meat thermometer to check the thickest part.
Yes. At the proper temperature (145°F) the pork may still show a slight pink color and will be tender and safe to eat.
More pork recipes
- Grilled Pork Tenderloin with Chimichurri Sauce — a quick, flavorful grill option.
- Pork Stew with White Beans, Wine, and Sage — comforting for cool weather.
More beet recipes
- Oven Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint — great for gatherings; flavors deepen as they sit.
- Roasted Vegetable Salad with Charred Lemon Vinaigrette — features red beets alongside other seasonal vegetables.
Recipe
Pork Tenderloin with Golden Beets and Apricot-Mint Sauce
Equipment
- Chef’s knife
- Cutting board
- Mixing bowls
- 12″ enamel skillet or deep pan with lid
- Small non-stick skillet
- Silicone spatula
- Meat thermometer
Ingredients
Pork Tenderloin and Golden Beets
- 2 lb pork tenderloin
- 1 ½ lb golden beets
- 2 yellow onions
- 4 cloves garlic
- ½ cup white wine
- 1 ½ cups chicken stock
- 2 tablespoons cider vinegar
- Kosher salt, to taste
Apricot Mint Sauce
- ¼ cup raw pistachios, chopped
- ¼ cup chopped dried apricots
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice
- ½ cup coarsely chopped fresh mint
- Pinch of salt
Instructions
- Toast pistachios in a small skillet over medium heat until fragrant, 3–5 minutes. Set aside.
- Season pork with salt and pepper and let it warm slightly while you prep other ingredients.
- Slice onions thinly and chop garlic. Heat a large, deep pan with olive oil over medium-high heat and sauté onions until translucent, 6–8 minutes. Season with a pinch of salt.
- Slice beets thinly while the onions cook; halve or quarter the rounds if large to reduce cooking time.
- Add sliced beets to the pan and cook 7–10 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Season with a pinch of salt.
- Pour in white wine, cider vinegar and chicken stock. Bring to a simmer, season lightly, reduce heat to low, cover, and let simmer.
- Chop apricots, mint and pistachios and combine with lemon juice and olive oil. Set the apricot-mint sauce aside.
- After the beets have simmered about 10 minutes, heat a non-stick skillet with 1 tablespoon olive oil and sear the pork on all sides until golden, 3–5 minutes per side. Sear the ends as well.
- Return the pork to the beet pan and simmer uncovered 10–20 minutes, turning occasionally, until a thermometer reads 145°F. Add a splash of stock if the pan gets too dry so there’s sauce to serve with the beets.
- Let pork rest 5–10 minutes, then slice. Taste and adjust seasoning on the beets. Serve slices over the beets and spoon the apricot-mint sauce on top.
Notes
- This recipe requires active cooking time but is rewarding. It’s adapted and shortened from a longer original.
- If you prefer, make the apricot sauce first and chop all vegetables before you start cooking to simplify the process.
- Slicing beets thinly speeds cooking considerably compared with large dice.
Nutrition
Nutrition information is an estimate and not guaranteed.