Seared & sauted pork tenderloin

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24 ounces of pork tenderloin
2 Tbsp. olive oil
1 tsp. crushed red chilies
2 tsp. brown sugar
Salt & Pepper to taste

1. Combine all above in bowl, mix well
2. Heat 1 Tbsp. olive oil in a large sauté pan
3. Place meat in pan brown on both sides for 3 minutes, put into pre-heated 400 degree oven for six minutes,
4. Remove meat, allow to rest for 3 – 4 minutes,
5. Swirl 3 pats of butter in sauté pan, slice pork, place on top of beets, drizzle melted butter on top

2-red beets (roasted & peeled)
2-yellow beets (roasted & peeled)
½ cup sliced red onion
3-cloves chopped garlic
1-Tbsp. olive oil
2-cups chopped kale
1/2-cup beef stock
1-Tbsp. chopped fresh Thyme
Salt & pepper to taste

1. Heat olive oil in sauté pan, add red onions & garlic, sauté for 1 minute
2. Add beets, and Thyme sauté for 2 minutes
3. Add kale, and beef stock, salt & pepper, simmer for 3 minutes

Serrano Chili Onions:
3-whole red onions sliced
2-Serrano chilies chopped
3-cups beef stock
2-cups brown sugar
Salt & pepper to taste

Combine all above in a sauce pan, bring to boil, let simmer for 1 ½ Hours