Pork Tenderloins with Beet Puree and Crispy Vegetables

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Pork Tenderloins: Season the pork tenderloins with salt, black pepper, minced garlic, dried thyme, and paprika, rubbing the seasonings all over the meat. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the pork tenderloins on all sides until browned, about 2-3 minutes per side.
3. Roast the Pork Tenderloins: Transfer the skillet to the preheated oven and roast the pork tenderloins for 15-20 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare or up to 160°F (71°C) for medium, depending on your preference.
4. Prepare the Beet Puree: In a separate pot, heat olive oil over medium heat. Add minced garlic and diced beets. Cook until the beets are tender, about 10-12 minutes. Transfer the cooked beets to a blender. Add salt, black pepper, vegetable broth, and yogurt. Blend until smooth, adding more broth to achieve your desired consistency. Keep warm.
5. Prepare the Crispy Vegetables: Toss the mixed vegetables with olive oil, salt, black pepper, and dried Italian herbs (if using) until evenly coated. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes or until they are tender and crispy around the edges.
6. Serve: Slice the roasted pork tenderloins and arrange them on plates. Drizzle the beet puree alongside the pork. Serve the crispy vegetables on the side.