Pork Tenderloin with Beet Salsa

It’s hard to explain, really, but the scent of seared pork—deep and slightly sweet, almost like it remembers the fire—mixing with that earthy, jewel-toned brightness of diced beet… it just invites you in. There’s something fast and grounded about this dish, like it came together out of instinct. I made it once on a Tuesday I barely had time to breathe, cutting corners everywhere but somehow—half an hour later—I sat down with a plate that looked like it came from a tiny, quiet bistro somewhere north of Barcelona. Or maybe not. Doesn’t matter. It tasted like home, like effort without exhaustion. Like color on a gray day.

Why You’ll Crave It

• Balances richness with brightness – the pork’s silky and savory, and that beet salsa cuts through it with a little sparkle
• Only five ingredients – truly, just a handful of pantry and fridge staples can become something special
• Ready in 15 minutes – dinner can taste thoughtful even when you’ve only got a flash of time
• Beautiful to look at – the deep magenta of the beets next to golden pork? Honestly, it practically does the plating for you
• Flexible – great hot, warm, or room temperature… which is good, because I kept wandering back for another bite

The first time I made this, I ate it standing at the counter and didn’t even notice I’d finished – it was that quietly delicious.

What You’ll Need

• Pork tenderloin: about 500 grams, trimmed of fat – not too thick, preferably room temp
• Olive oil: 2 tablespoons, regular or extra virgin – go with what you love
• Beets: 150 grams cooked (roasted makes them richer), diced small enough to catch on a fork
• Red onion: 1 small one, minced or finely chopped – not too much, just a bit of tang
• Cilantro: 2 tablespoons chopped fresh – unless you’re a hater, then sub parsley or dill

Easy How-To

Season the pork well

Start by rubbing a good pinch of salt and a bit of cracked black pepper all over the pork tenderloin. It’s simple, but it matters. Let it sit for a few minutes if you have the time while your pan heats up.

Get a good sear

Heat the olive oil in a skillet over medium-high – enough so the surface shimmers slightly. Add the pork, listening for that first satisfying sizzle, and don’t move it too soon. Let it get golden (you’ll know – it’ll smell just right), then turn and repeat. You want that crisp outer edge but still soft inside.

Finish cooking gently

Once both sides are seared, lower the heat to medium-low. Let the pork finish cooking, turning occasionally, until a thermometer stuck in the thickest part reads 145°F (63°C). Around 10 minutes, depending on how fat your tenderloin is.

Mix the beet salsa

While the pork finishes, grab a bowl and toss in the diced beets, red onion, chopped cilantro, a tiny splash of olive oil (or balsamic vinegar if you’re feeling bold). Stir gently – you don’t want the beets to bleed too much – and taste for salt.

Rest, then slice

Take the pork off the heat and let it rest for 5 minutes. I always think this part’s fussy but truly, it makes a difference. The juices stay inside where they belong. Then slice into medallions – not paper-thin, not too thick.

Serve with brightness

Place the sliced pork on a shallow plate or small platter. Spoon that beautiful beet salsa over the top or beside – the contrast in color kind of makes it an occasion. Eat soon. Or let it cool a bit… still wonderful.

Good to Know

• If you’re using pre-cooked beets, give them a rinse and pat dry – they can be weirdly wet and stain everything
• Cilantro not your thing? Try fresh mint – brings a whole different brightness that somehow still works
• A bit of feta crumbled over the top? Oh wow. Not traditional, but it turns it into a whole meal

Serving Ideas

• Try it alongside warm quinoa or couscous – something nutty and soft to soak up the juices
• Serve on toasted sourdough with a swipe of garlic aioli for a more rustic, shareable appetizer
• Or keep it clean with roasted carrots and arugula – a quiet, perfect little dinner

Top Tricks

• Let the pork sit out of the fridge for 15 minutes before cooking – staring a chill piece of meat in a hot pan tightens it up too fast
• If you’re short on fresh herbs, even just fresh lemon zest over the top perks it up in the loveliest way

Frequently Asked Questions

Can I make this ahead of time?

Yes! The pork can be cooked and sliced in advance, just reheat gently or serve it at room temperature. And the beet salsa holds up well for a day or two – just keep it chilled and stir before serving.

What cut of pork should I look for?

Use a pork tenderloin, not pork loin – they’re different. Tenderloin is smaller, softer, cooks much quicker, and stays moist if you’re careful.

Beets are a bit too earthy for me – any ideas?

Try subbing in roasted carrots or even diced mango along with the onion and herbs – it’s not traditional, but sometimes you just follow the flavor.

Is this good cold?

Honestly, yes. I’ve eaten the leftovers straight from the fridge more than once and didn’t regret it at all. It’s vibrant and refreshing even when chilled.