Ingredients

4 servings

　　4 tablespoons extra-virgin olive oil (EVOO), divided

　　1 tablespoon dry mustard or 2 tablespoons prepared Dijon mustard

　　3 garlic cloves, chopped

　　Juice and zest of 2 lemons

　　2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue

　　Salt and freshly ground black pepper

　　4 slices bacon, chopped

　　1 small yellow onion, thinly sliced

　　1 tablespoon fresh thyme leaves, chopped

　　1 can (15 ounces) sliced beets, drained of all but about 4 tablespoons juice

　　1 head chicory, washed, dried, and torn into bite-size pieces

　　20 fresh basil leaves, chopped

　　1 handful fresh flat-leaf parsley, chopped

　　1/2 cup crumbled goat cheese

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

In a small bowl combine 2 tablespoons of the EVOO, the mustard, garlic, and half the lemon juice and reserve. Toss the tenderloins in the lemon mixture. Place the tenderloins on a nonstick baking sheet with a rim. Season them with salt and pepper and roast for 25 minutes, then remove and let rest.

　　

Step 3

While the pork is roasting, preheat a medium-size skillet with the remaining 2 tablespoons of EVOO over medium-high heat. Add the chopped bacon and cook until crisp, about 3 minutes. Add the onion and thyme and cook for 2 to 3 minutes, stirring occasionally. Add the sliced beets and the reserved beet juice, salt, and pepper and cook for 2 more minutes, or until the beets are warmed through.

　　

Step 4

Meanwhile, in a salad bowl combine the chicory, lemon zest, the remaining lemon juice, the basil, and parsley. Transfer the warm beets to the salad bowl and toss to combine and wilt the chicory.

　　

Step 5

Slice the pork thin on an angle. Serve the sliced pork with the warm beets and chicory alongside. Top the warm vegetables with goat cheese crumbles.

　　

Tidbit

Step 6

Chicory is great raw or cooked. It has a big flavor that trumps regular lettuce any day.

　　Rachael Ray's 30-Minute Get Real Meals