Sauteed Beet Greens With Roasted Beets And Pork Tenderloin

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Ingredients

2 bunches beets (3 to 4 pounds with greens), greens removed, chopped, washed, and drained with some water clinging (about 9 cups greens)

2 pork tenderloins, (12 ounces each), trimmed of excess fat

Coarse salt and ground pepper

4 tablespoons olive oil

2 teaspoons Dijon mustard

2 teaspoons plus 1 tablespoon red-wine vinegar

2 garlic cloves, smashed

2 tablespoons toasted pine nuts

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