This recipe satisfies a few of my resolutions. It is definately a light and healthy meal (about 300 calories for one broiled tenderloin the size of a deck of cards and one cup of slaw), we can have leftovers for lunch tomorrow- so it is frugal, and it looks and tastes good!
The color of the slaw is vibrant. Beets and Carrots are high in beta carotene - your liver will love them. The beet greens are high in Vitamin C and all three ingredients supply a good quantity of fiber.
The pork is easy to make. Salt and pepper the tenderloin and place it under the broiler. Cook throughly until no pink remains, turning it over to brown each sides. Slather on a dollup of dijon mustard and add a sprinkling of sesame seeds. Place this under the broiler for a few more minutes until nicely browned.
The recipe for the beet and carrot slaw can be found in this month's Martha Stewart's Everyday Food magazine (pg 21)
Beet & Carrot Slaw
1/4 c fresh orange juice
2T olive oil
2t red wine vinegar
1-1/2 t Dijon mustard
Salt and Pepper
Whisk these ingredients together in a large bowl- this is the dressing.
2 medium carrots, peeled and grated.
Add the carrots to the dressing in the large bowl.
1 medium bunch beets with greens (approx. 1lb)
Separate the greens from the beets. Rinse them, dry them and remove the leaves from the stems. Slice the leaves into 1/4 in strips. Peel and grate the beets into a large strainer. Rinse the grated beets until the water runs clear. Squeeze the wet beets dry with a paper towel.
Add the beets and greens to the carrots and dressing. Mix well. Let set for 15 minutes.
Tomorrow Simon and I will have leftover pork and slaw wraps for lunch, along with orange sections and some avocado. I am betting that the flavor of the slaw will intensify a bit more in the fridge over night.