• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dish Recipes

    Pork Tenderloin with Golden Beets and Apricot-Mint Sauce

    Published: Nov 21, 2020 · Modified: Dec 4, 2022 · by Debra with Leave a Comment · 1905 words. About 10 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This easy pork tenderloin recipe is made entirely on the stovetop, and the side dish is built right in! It's a little bit fancy, and perfect if you're looking for different things to do with pork tenderloin.

    A plate of pork tenderloin with golden beets with a dish of apricot mint sauce.

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    I love cooking pork tenderloin and make it about once a week. It's affordable and it cooks quickly. But because I cook it so often, I'm always looking for different things to do with pork tenderloin.

    This recipe from Bon Appétit caught my eye and I just happened to have everything I needed on hand so I went for it. (Yes, I actually had golden beets in the fridge. I am nothing if not prepared for any kitchen scenario.)

    What I love about this is that your side dish is included in the recipe. Gorgeous beets in a light, flavorful sauce of chicken stock and white wine. The cider vinegar gives a nice bite and balances the sweetness of the dish. Make a green salad (or not) and you're all set.

    Jump to:
    • Ingredients
    • How to make it
    • Tips and Substitutions
    • FAQ
    • More pork recipes
    • More beet recipes
    • Recipe
    Fresh mint, dried apricots, a lemon and some pistachios.

    Ingredients

    • Pork tenderloin: It's lean and versatile and cooks quickly!
    • Golden Beets: If you love red beets, you'll love golden beets. They have a mellow sweetness, and are slightly less earthy than red beets. They're fun and pretty and something a little different.
    • Yellow onions
    • Garlic
    • White wine: Not an expensive one, but one that you would drink.
    • Chicken stock
    • Cider vinegar: This gives the sauce a nice hit of acid.
    • Dried apricots
    • Pistachios
    • Fresh mint
    • Olive oil
    • Lemon juice
    • Kosher salt

    *I am an affiliate for Snake River Farms and if you purchase through my links I may make a small commission.

    How to make it

    Adapted from Bon Appétit.

    In a small skillet over medium heat, toast the pistachios until fragrant and they begin to release their oils, 3 - 5 minutes, remove from skillet and set aside.

    Two raw pork tenderloins in a glass casserole dish.

    Season the pork tenderloin with salt and pepper.

    Pork tenderloins can vary widely in size. I used two that were about one pound each.

    Sliced onions and a chef's knife on a wooden cutting board.

    Using a good chef's knife, slice the onions thinly. Chop the garlic cloves.

    Sautéed onions in a casserole pan.

    Place a large, deep pan with a lid over medium high heat. Add olive oil and sauté onions until they are becoming translucent, 6-8 minutes. Season with a pinch of salt.

    I used my Lodge enameled cast iron casserole pan. It's nice and big, heats evenly, perfect for a recipe like this that needs a good high-sided pan with a lid.

    Disclosure: I am a member of the Lodge Food Blogger Network. This pan was provided to me free of charge. All opinions are my own.

    Sliced golden beets and a chef's knife on a wooden cutting board.

    While the onions are cooking, cut the beets into thin slices. Slicing them like this reduces the cooking time.

    Partially cooked sliced beets and onions in a casserole pan.

    Add the sliced beets to the pan and continue to cook for another 7-10 minutes until the beets are beginning to soften. Add garlic and continue to cook for another minute or so until the garlic is fragrant. Season with a pinch of salt.

    Sliced beets and onions in a casserole pan with chicken stock.

    Add the wine, cider, and chicken stock and bring to a simmer. Season with a bit of salt, reduce heat to low, and cover the pan.

    Mint-apricot sauce in a glass bowl with a yellow spatula.

    While the beets simmer, chop the apricots, mint and pistachios. Combine them with the lemon juice and olive oil and set aside.

    Two seared pork tenderloins in a skillet.

    After the beets have been simmering in the liquid for about 10 minutes, heat a 12" non-stick skillet over medium high, add 1 tablespoon of olive oil and sear the pork tenderloin on all sides.

    When cooking pork tenderloin, be aware that it can have 3 - 6 sides depending on the shape. Sear each side for 3-5 minutes, until it's golden brown. Make sure to get a quick sear on each end, too.

    Two seared pork tenderloins added to   a casserole pan with golden beets and white wine sauce.

    Nestle the pork tenderloins back into the simmering beets and cook uncovered for another 10-20 minutes, turning them from time to time, until a meat thermometer inserted into the thickest part of the meat reads 145 degrees F.

    If the pan is getting too dry, add a splash of chicken stock. You want a bit of that simmering sauce to serve with the beets.

    Allow the pork to rest for 5-10 minutes, then slice. Taste the beets and season with salt if needed. Put some of the beet mixture on a plate, add slices of pork, then top with apricot-mint sauce.

    alt=""

    Tips and Substitutions

    • If you can't find golden beets, red beets will work just fine. They are a little bit sweeter and earthier, but their flavor will go just as well with the apricot sauce. I don't recommend Chioggia beets, though. (The ones that are striped on the inside when sliced.) I find that they are not very sweet when cooked/roasted and are better suited for eating raw in salads.
    • Do not mistake pork loin for pork tenderloin! Pork tenderloin is a small muscle that runs along the back of the animal. It's lean and very tender. Pork loin is a much larger cut of meat that comes from near the rib. It's the same meat you find attached to a pork chop—the meat has just been cut away from the rib bones. They are not interchangeable in recipes, as they require very different cooking times and methods.
    • I love the combination of apricots and pistachios, but you could substitute walnuts or hazelnuts if that's what you have on hand.
    • This is an easy pork tenderloin recipe, but it does require a fair amount of active cooking time. Make it on a night when you want to have a glass of wine and put on some music and hang out in the kitchen, cooking your cares away.
    • I've tried to set this up so you are prepping one thing while something else is cooking, which will give you more time. If you don't feel confident in that flow, go ahead and make the apricot sauce first. Then chop your onions, beets and garlic before you start cooking. 

    FAQ

    What temperature should the pork tenderloin be cooked to?

    Pork should be cooked to 145 F. Use a meat thermometer and test it at the thickest part of the meat.

    Can pork tenderloin be a little pink?

    Yes. When cooked to the proper temperature, pork tenderloin may still appear slightly pink. It's nothing to worry about. The meat will be very tender.

    More pork recipes

    • Grilled Pork Tenderloin with Chimichurri Sauce is sooo easy to make! Just a little chopping and stirring.
    • Pork Stew with White Beans, Wine, and Sage is just the thing for chilly fall and winter days.

    More beet recipes

    • Oven Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint is perfect for potlucks. The longer the beets sit in the dressing, the better they taste.
    • Red beets are the star of the show in this Roasted Vegetable Salad with Charred Lemon Vinaigrette.

    Recipe

    Sliced pork tenderloin atop golden beets and onions with an apricot-mint sauce on top on a white plate.

    Pork Tenderloin with Golden Beets and Apricot-Mint Sauce

    This easy pork tenderloin recipe is made entirely on the stovetop, and the side dish is built right in! It's a little bit fancy, and perfect if you're looking for different things to do with pork tenderloin.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Keyword: easy pork tenderloin recipes
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4
    Calories: 618kcal

    Equipment

    • chef's knife
    • cutting board
    • mixing bowls
    • 12" enamel skillet with lid
    • small non stick skillet
    • 12" 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 tablespoon 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
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • In a small skillet over medium heat, toast the pistachios until fragrant and they begin to release their oils, 3 - 5 minutes.
    • Season the pork tenderloin with salt and pepper and allow it to start coming to room temperature as you prepare the other ingredients. (You can remove it from the fridge up to one hour before you begin preparing the recipe.)
    • Slice the onions thinly. Chop the garlic cloves. Place a large, deep pan with a lid over medium high heat. Add olive oil and sauté onions until they are becoming translucent, 6-8 minutes. Season with a pinch of salt.
    • While the onions are cooking, cut the beets into thin slices, and cut the rounds into halves or quarters, depending on the size. Slicing them like this reduces the cooking time.
    • Add the sliced beets to the pan and continue to cook for another 7-10 minutes until the beets are beginning to soften. Add garlic and continue to cook for another minute or so until the garlic is fragrant. Season with a pinch of salt.
    • Add the wine, cider, and chicken stock and bring to a simmer. Season with a bit of salt, reduce heat to low, and cover the pan.
    • While the beets simmer, chop the apricots, mint and pistachios. Combine them with the lemon juice and olive oil and set aside.
    • After the beets have been simmering in the liquid for about 10 minutes, heat a non-stick skillet over medium high, add 1 tablespoon of olive oil and sear the pork tenderloin on each side for 3 - 5 minutes, until golden brown. Make sure to get a quick sear on each end, too.
    • Nestle the pork tenderloins back into the simmering beets and cook uncovered for another 10-20 minutes, turning them from time to time. If the pan is getting too dry, add a splash of chicken stock. You want the final product to be a bit saucy. Cook until a meat thermometer registers 145 degrees F in the thickest part of the meat.
    • Allow the pork to rest for 5-10 minutes, then slice. Taste the beets and season with salt. Put some of the beet mixture on a plate, add slices of pork, then top with apricot-mint sauce.

    Notes

    • This recipe is easy to make, but it does require a fair amount of active cooking time. I adapted it from Bon Appétit, and shortened their cooking time by about 30 minutes. Make this on a night when you can pour yourself a glass of wine, put on some music, and cook your cares away for an hour in the kitchen. 
    • I've tried to set this up so you are prepping one thing while something else is cooking, which will give you more time. If you don't feel confident in that flow, go ahead and make the apricot sauce first. Then chop your onions, beets and garlic before you start cooking. 
    • I used my Lodge enameled cast iron casserole pan for this recipe. It's perfect because it can easily go from sautéing to simmering and has a good lid. 
    • Slicing the beets thinly greatly reduces the cooking time as opposed to a large dice that you might normally do. (I tried it both ways.)
    • You can use red beets instead of golden, they will just be a little bit sweeter and a little more earthy. I don't recommend chioggia beets, though. I find they tend to lose all of their flavor when roasted and they're better for use raw in salads. 
     
    Disclosure: I am a member of the Lodge Food Blogger Network. This pan was provided to me free of charge. All opinions are my own.
    This post contains affiliate links. If you purchase through one of my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    Nutrition

    Calories: 618kcal | Carbohydrates: 35g | Protein: 55g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 387mg | Potassium: 1856mg | Fiber: 8g | Sugar: 21g | Vitamin A: 608IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 5mg

    More Main Dish Recipes

    • A piece of salmon topped with creamy dill sauce and garnished with fresh dill and lemon zest.
      Salmon with Creamy Dill Sauce
    • Vietnamese caramel chicken topped with cilantro and red chilis in a pan with blue handles. A gold spoon rests in the pan sauce toward the bottom right.
      Vietnamese Caramel Chicken
    • Chicken and cabbage with onions roasted on a sheet pan.
      Roast Chicken and Cabbage
    • Holubtsi—Ukranian cabbage rolls—topped with sour cream and fresh dill in a round pan. A wooden spoon is on the right.
      Ukranian Cabbage Rolls (Holubtsi)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Pimento cheese dip in a red bowl on a round wooden tray, surrounded by butter crackers, carrot sticks, and corn chips. A gold spoon is on the lower left, a red and white striped towel is on the upper left.
      Pimento Cheese Dip
    • Spicy asian broccoli on a white plate drizzled with a spicy sauce that is reddish-brown in color.
      Asian Broccoli
    • Three chocolate pots de creme with whipped cream on top. Chocolate wafers are on the left, a spoon with chocolate on it is on the right.
      Chocolate Pots de Crème
    • A plate of fresh cranberry orange relish with orange zest on top and a gold spoon on the left side.
      Fresh Cranberry Relish

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Tricolore salad in a white bowl with gold utensils.
      Tricolore Salad
    • A platter of short ribs in a pomegranate wine sauce with pomegranate seeds on top with a serving fork on the left side of the plate.
      Pomegranate & Red Wine Braised Short Ribs
    • Basler brunsli cookies cut into star shapes of various sizes, topped with powdered sugar and red sanding sugar.
      Basler Brunsli
    • Pieces of cranberry pecan dark chocolate bark on white parchment paper.
      Cranberry Pecan Dark Chocolate Bark

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog