Roast Pork Tenderloin and Vegetable Salad
| Yield: | 1 Servings |
| Categories: | Beets |
| 3 | md | Beets; trimmed, pierced with sharp knife |
| 3 | md | Russet potatoes (about 7 ounces each); cut into 1-inch cubes |
| 1 | lg | (about 1 1/2 pounds) orange-fleshed sweet potato (yam); peeled, cut into 1-inch cubes |
| 6 | sm | Carrots; cut into 1-inch pieces |
| 3 | tb | Olive oil |
| 1 | lb | Pork tenderloin |
| 1 | ts | Minced fresh rosemary |
| 1 | Garlic head | |
| 3 | tb | Canned unsalted chicken broth |
| 2 | tb | Balsamic vinegar* |
| Arugula | ||
| 4 | Fresh rosemary sprigs |
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