Recipe - Roast Pork Tenderloin And Vegetable Salad

3 md Beets; trimmed, pierced with
sharp knife
3 md Russet potatoes (about 7
ounces each); cut into
1inch cubes
1 lg (about 1 One half pounds)
orangefleshed sweet potato
(yam); peeled, cut into
1inch cubes
6 small Carrots; cut into 1inch
pieces
3 tablespoon Olive oil
1 pound Pork tenderloin
1 teaspoon Minced fresh rosemary
1 Garlic head
3 tablespoon Canned unsalted chicken
broth
2 tablespoon Balsamic vinegar*
Arugula
4 Fresh rosemary sprigs

Preheat oven to 375°F. Place beets in small baking dish and bake until
tender, approximately 1 hour 35 minutes. Cool beets completely.

Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet.
Drizzle with 1 tablespoon olive oil and toss well. Season with salt and
pepper and roast in oven until vegetables are golden brown and tender,
stirring occasionally, about 1 hour. Cool potato mixture slightly.

Meanwhile, rub pork with One half teaspoon minced rosemary and season with salt
and pepper. Place on small heavy baking sheet and roast in oven until
thermometer registers 150°F. when inserted into thickest part of pork,
approximately 35 minutes. Cool pork tenderloin slightly.

Meanwhile, separate cloves from garlic head but do not peel. Place in heavy
small pan and drizzle with 1 tablespoon olive oil. Roast in oven until
garlic is very tender when pierced with small sharp knife, approximately 15
minutes. Cool and peel.

Transfer potato mixture, garlic and remaining One half teaspoon rosemary to
large bowl. Add remaining 1 tablespoon olive oil, chicken broth and
vinegar. Season to taste with salt and pepper and toss well. Peel beets and
cut into 1inch cubes. Toss just to combine. Fan arugula on 4 plates. Spoon
vegetable mixture into centers of plates. Thinly slice pork and fan pork
slices at bottom of vegetable mixture on plates. Garnish salads with fresh
rosemary sprigs and then serve immediately.

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