Beet-and-Caraway-Roasted Pork Tenderloin

• 3 ounces red and/or yellow beet peels (1 1/2 cups)
• 2 tablespoons kosher salt
• 2 teaspoons caraway seeds
• Two 1-pound pork tenderloins
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Pepper
• Lemon wedges, for serving

1. In a mini food processor, puree the beet peels, salt and caraway seeds until a paste forms.
2. On a rimmed baking sheet, rub each pork tenderloin with 2 tablespoons of the beet paste.
3. Let stand at room temperature for 30 minutes.
4. Preheat the oven to 400.
5. Drizzle the pork with the 2 tablespoons of olive oil and season with pepper.
6. Roast for 25 to 30 minutes, until an instant-read thermometer inserted in the center registers 135.
7. Transfer to a cutting board and let rest for 10 minutes.
8. Slice the pork 1/2 inch thick and transfer to a platter.
9. Drizzle with olive oil and serve with lemon wedges.

peels, kosher salt, caraway seeds, pork, extravirgin olive oil, pepper, lemon wedges

Taken from www.foodandwine.com/recipes/beet-and-caraway-roasted-pork-tenderloin (may not work)