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© Meredith Corporation. All rights reserved. Used with permission.
(10 cups salad, 3/4 cup dressing)
In a medium saucepan, cook beets in a small amount of boiling water for 5 minutes; drain well.
Preheat oven to 425°F. Line a shallow roasting pan with foil; set aside. Sprinkle 1/4 teaspoon salt, the pepper and allspice evenly over pork, rubbing in with your fingers. Place pork on one half of a foil-lined shallow roasting pan. Add beets to the other side of the pan. Drizzle beets with 2 teaspoons oil and sprinkle with 1/8 teaspoon of the remaining salt; toss beets to coat and spread evenly.
Roast, uncovered, for 20 to 25 minutes or until an instant-read thermometer inserted in center of pork tenderloin registers 145°F and beets are tender. Cover tenderloin with foil; let rest for 3 minutes.
Meanwhile, for dressing, in a screw-top jar combine orange zest, orange juice, 1/4 cup oil, the chives, honey, mustard and remaining 1/8 teaspoon salt; cover and shake well.
To serve, thinly slice pork crosswise. Divide spinach among four serving plates. Top with pork, beets, apples, shallots and walnuts. Drizzle dressing over salads.