Balsamic Grilled Pork Tenderloin w/ Brussels Sprout, Beet & Citrus Salad topped with Goat Cheese

I confess....I LOVE the pig.  I know, I am sorry to all the vegetarians out there and my pescatarians...but I love pork.  We had not had pork in a couple of weeks and my grocery store had the pork tenderloins BOGO this week and I grabbed them up!  So yummy and so easy.  Really this cut is good cooked most ways, but grilled like this is definitely my favorite.

This salad has it all, warm/cold, sweet/savory, roots/citrus and the creaminess of that goat cheese....yummmmmm...  I must say...my kids even surprised my husband with this one...they ate all of theirs!  My husband doesn't like beets, no matter what I do, but the rest of us do! So, I left his off, still delish!  I had just enough pork leftover for a Crunchy Thai Salad w/ Almond Satay Sauce for tomorrow!


What you need....
Pork Tenderloin (this once was 3.5 lbs.)
Balsamic Marinade
1 lb. Brussels Sprouts, washed, trimmed & cut in thirds(ish)
1/2 sweet onion, sliced
3 garlic cloves, smash and chopped
2-3 tablespoons coconut oil
salt
pepper
4-5 beets (I use the pre roasted ones and just slice them, you can totally use fresh ones and add them with the brussels sprouts)
2 tablespoons olive oil
small handful parsley, chopped (optional)
2 tablespoons cider vinegar
2 oranges, 1 orange zested/juiced, 1 orange zested and sliced
1 grapefruit, sliced
1/3 cup goat cheese

Mix together marinade.  Rinse pork, pat dry, place into a large dish, pour marinade over, cover with foil and refrigerate for 4-6 hours, turning once halfway through.  Heat grill to high heat, burn off, clean, back heat down to about 400F.  Place pork on grill.  Grill for approximately 30 minutes, turning every 5 minutes, until internal temperature reaches about 140F, remove and let meat rest for 10 minutes before slicing.

Preheat oven to 375F.  Wash brussels sprouts, clean base and cut into thirds.  Add to oven safe dish.  Add onion, garlic, coconut oil, season with salt and pepper and toss to combine.  Cover with foil, place in center of oven and roast for 25 minutes or until tender.  Slice the beets and set aside (if using fresh beets, peel them and add them in with the brussels sprouts to roast).

To make the dressing, using a jar or other shakeable container, add olive oil, the zest & juice of 1 orange, the zest of the second orange (but not the juice slice this one up for the salad), cider vinegar, parsley and shake to combine.

Cut the top and bottom of of the oranges and grapefruit, then slice down the sides leaving the fruit.  Slice the oranges and grapefruit into segments.

Arrange the brussels sprouts on the plate, top with orange and grapefruit segments, beets and goat cheese crumbles, then top with 1-2 tablespoons of the citrus dressing.  Serve with sliced pork!

Yes, it IS as good as it looks!

Marinade and Pork Tenderloin.

Rinse pork, pat dry, place into dish and pour marinade over.  Cover and refrigerate for 4-6 hours, or more, turning after half the time.

What you need for the Brussels Sprouts Salad.

Brussels Sprouts cut into thirds, mixed with 1/2 sliced onion, 3 garlic cloves, 2-3 tablespoons melted coconut oil, salt/pepper. Cover with foil.

Add the zest of both oranges and the juice of 1 orange to the dressing, slice the remaining orange and the grapefruit into segments.  

Slice the top and bottom off the citrus fruits, then slice down the sides leaving the fruit.  Finally slices in to segments.

Orange and Grapefruit segments. 

Cooked brussels sprouts.

Add pork to 400F grill and turn every 5 minutes for 30 minutes or until internal temperature reaches 140F.

Allow to rest 10 minutes before slicing.

Serve.