Preheat the oven to 425°F while you prep the pork. On a sheet pan, add 1 tablespoon of olive oil to coat the pan. Pat the pork tenderloin dry with paper towels and set aside. In a small bowl, combine the salt, pepper, garlic powder and dried parsley. Rub the seasoning on all sides of the tenderloin evenly coating the outside. Place in the oven for about 25-30 minutes or until 145°F internally.

Peel the beets and chop into 1 inch or bite size cubes. Place on a baking sheet with 1 tablespoon of olive oil. Cover the beets with salt and pepper. Bake for 25-30 minutes or until fork tender.

While the pork and beets are cooking, we are going to prep the toppings and glaze. In a plastic bag add the pistachios and pound with a meat mallet into small pieces. Alternatively, you can also chop the pistachios.

For the glaze, I love using the microwave, it’s simple and quick! If you want to heat this on low to medium heat in a saucepan, that’s another great option. In a small bowl, add 1 tablespoon of the balsamic vinegar with the arrowroot powder and combine to make a slurry.

Then add the remaining 2 tablespoon of balsamic vinegar, molasses and sugar, stir to combine. Heat it for around 30 seconds in the microwave, immediately stir and then set aside to cool. If heating over the stove, this should take 2-3 minutes on medium heat until slightly thickened.

Once the pork tenderloin is cooked to 145°F internally, allow it to rest on a cutting board for 5 minutes before slicing. This will keep the pork tenderloin moist and juicy, preventing it from drying out. The pork tenderloin will also rise in temperature slightly while it rests.

Remove the beets from the oven once they are cooked until fork tender (the texture should not be hard or crunchy). Slice the pork and add to a platter with the beets. Top with the crushed pistachios and feta cheese. Drizzle with the balsamic glaze and enjoy!