Pork Tenderloin with Golden Beets

3 tablespoons olive oil
1 1/2 pounds pork tenderloin
2 coarsely chopped medium onions
3 medium golden beets, scrubbed and cut into small wedges
4  garlic cloves, minced
2 cups sauerkraut, rinsed

2 Tablespoons cider vinegar
1 cup chicken broth
1/2 cup dry white wine
4 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup chopped mint
1/2 cup chopped parsley

1/4 cup toasted walnuts, coarsely chopped
1/4 cup chopped dried apricots, chopped
Kosher salt and Fresh ground black pepper

Heat olive oil in a large skillet over medium – high. Season the pork tenderloin with salt and black pepper.  Once oil starts to smoke place pork in pan and cook until browned on all sides, 10 to 15 minutes. Transfer to a platter and reserve. 

Add onions and beets to the same skillet and cook, stirring often, until onions are soft and golden brown, 10 to 12 minutes. Season with salt and pepper. Add garlic, sauerkraut, vinegar, chicken broth, white wine, and 2 tablespoons of fresh lemon juice. Bring to a simmer, cover and reduce heat to low. Cooking till beats or fork tender, 25 to 30 minutes.
Return pork to skillet and push down, nestling into liquid. Increase heat to medium and simmer, uncovered, turning the meat from time to time. Cook until thermometer inserted into the thickest part of the loin registers 150°, 20 to 30 minutes. Transfer port to a cutting board and let rest 5 to 10 minutes before slicing.

Meanwhile, mix olive oil, mint, parsley, toasted walnuts, apricots, and rest of lemon juice in a small bowl. Season with salt and pepper.  Slice pork into 1/2” slices.  Spoon beat mixture onto plates, arrange pork on top. Spoon walnut mixture over. Serve and enjoy!