Spring Beet & Arugula Salad with Honey Dijon Pork Tenderloin | Main Courses | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 2 small to medium red beets, skin on & washed
• 2 small to medium golden yellow beets, skin on & washed
• 5 cups baby arugula
• 1 cup radishes, sliced or chopped
• 4 green onions, sliced
• 1 avocado, cubed
• ¼ cup roasted pumpkin seeds
• ½ cup Sonoma County goat cheese, crumbled
• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• ¼ teaspoon fine sea salt
• 1.5 to 2 pounds pork tenderloin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup balsamic vinegar
• 2 tablespoons honey