PHOTOGRAPHS BY ALEX LAU OCTOBER 2017 33
RECIPES TIPS MENU IDEASkitchen
Pork
Tenderloin
with
Golden Beets
Heat 3 Tbsp. olive
oil in a large skillet
over medium-high.
Season 1½ lb. pork
tenderloin with
salt and cook until
browned on all
sides, 10–15 minutes.
Transfer to a platter.
Cook 2 coarsely
choppedmedium
onions and 3
medium golden
beets, scrubbed, cut
into small wedges,
in same skillet, stirring
often, until onions
are softened
and golden brown,
10–12 minutes;
season with salt and
pepper. Add 4
finely chopped
garlic cloves, 2 cups
sauerkraut, ½ cup
sauerkraut brine,
1 cup low-sodium
chicken broth, ½
cup dry white wine,
and 2 Tbsp. fresh
lemon juice; bring
to a simmer. Cover,
reduce heat to low,
and cook untilbeets are fork-tender,
25–30 minutes.
Return pork to
skillet and push down,
nestling into liquid.
Increase heat to
medium and simmer,
uncovered, turning
the meat from time to
time, until an instant-
read thermometer
inserted into the
thickest part of loin
registers 150°,
20–30 minutes.
Transfer pork to
a cutting board and
let rest 5 minutes
before slicing.
Meanwhile,
mix ½ cup olive oil,
½ cup chopped
mint, ½ cup
chopped parsley,
¼ cup coarsely
chopped toasted
walnuts, ¼ cup
finely chopped
dried tart apricots,
and 2 Tbsp. fresh
lemon juice in a
small bowl; season
walnut mixture
with salt and pepper.
Spoon beet
mixture onto plates;
arrange pork on
top. Spoon walnut
mixture over.Dinner
Tonight
by BRAD
LEONEWho says
braising has to be
a weekends-only,
hours-long affair?
Here’s how test
kitchen manager
Brad Leone
uses the technique
to get complex,
satisfying
weeknight dinners
on the table in
under an hour.