Inspiration
- I had a beet root and horseradish salad at Veselka in NYC and wanted to try my hand at it. I found this recipe which I used for guidance. I couldn’t find fresh horseradish, so used prepared.
- I wanted to make a pork tenderloin to go with it. A Ukrainian friend once made me vareniki with potato, dill, and feta. I also love dill with beets. So, I decided to bring dill into my marinade. For pork, I also like a marinade with mustard and so I incorporated that as well.
Beet and horseradish salad
Ingredients
- 4 beets, trimmed and washed (about 400 g)
- 3 tbsp prepared horseradish
- 20 g apple cider vinegar
- 20 g sugar
- Salt and pepper to taste
Method
- Place beets in a medium pot and cover with water.
- Bring to a boil over high heat, then turn down a bit to retain a gentle boil.
- Cook until beets are knife tender (20-40 min).
- If they are different sizes, you might take out the smaller ones to cool while the larger continue to cook.
- You might have to top up with more water and bring back to a boil.
- Remove beets from water and set aside to cool
- Once cool, peel the beets and then grate into a medium bowl
- Add remaining ingredients and stir well.
- Set aside to allow flavors to blend before eating.
Dill Mustard Pork Tenderloin
Ingredients
Marinade
- 5 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 3 tbsp olive oil
- 1 heaping tbsp whole grain mustard
- 1 shallot, finely chopped
- 1 tbsp dill weed
- Large pinch salt
- Generous amount of pepper
Remaining ingredients
- Pork tenderloin
- Olive oil
- 4 tbsp labneh
- 1 tsp whole grain mustard
- 2 tsp dill weed
- Salt and pepper to taste
Method
- Whisk together marinade ingredients in a large bowl.
- Add tenderloin and rub well with marinade and push down until submerged as much as possible.
- Place in refrigerator for at least 2 hours. Turn occasionally.
- Mix together labneh, mustard, dill weed, salt, and pepper in a small bowl and set aside.
- When ready to start cooking, preheat oven to 450 degrees.
- Remove pork from refrigerator.
- Once the oven is heated, heat a cast iron pan over medium-high heat
- Add a generous amount of olive oil to the pan and let warm.
- Remove pork from marinade and put into the cast iron.
- Brown on each side
- Place cast iron into the oven and set a timer for 10 minutes
- Turn pork and set a timer for 10 -15 minutes
- Cook until pork is 145 in the thickest part.
- Remove from oven and let sit for 10 minutes.
- To serve, smear a scoop of the labneh onto the plate and top with slices of tenderloin.
