Roast Pork Tenderloin And Vegetable Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
786
FAT
133%
CHOL
41%
SOD
63%

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Ingredients for 4 servings

3 medium beets, trimmed, pierced with sharp knife

3 medium russet potatoes (about 7 ounces each), cut into 1-inch cubes

1 large (about 1 1/2 pounds) orange-fleshed sweet potato (yam), peeled, cut into 1-inch cubes

6 small carrots, cut into 1-inch pieces

3 tablespoons olive oil

1 pound pork tenderloin

1 teaspoon minced fresh rosemary

1 garlic head

3 tablespoons canned unsalted chicken broth

2 tablespoons balsamic vinegar*

Arugula

4 fresh rosemary sprigs

*Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

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