4 organic golden beets, peeled and cut in 1-inch cubes
4 medium organic carrots, peeled and cut in 1-inch cubes
2 cups pearl onions, peeled
8 fresh chanterelles, cut lengthwise in quarters
6 sage leaves, chopped
2 tablespoons extra virgin olive oil
Kosher salt and fresh ground pepper to taste
Directions:
Heat oven to 400 degrees. In a stainless-steel mixing bowl, toss all ingredients together until evenly coated with oil. Spread evenly into roasting pan and place in pre-heated oven. Stir or shake the vegetables in the pan every 15 minutes until evenly browned, about 45 minutes. Remove from oven and cover to keep warm.
Serving Suggestion:
Prepare plates individually. Slice pork on the bias, using a slightly angled diagonal cut. Place a generous portion of lentils in the center of the plate. Fan one-half of a tenderloin onto the lentils. Spoon roasted vegetables around the pork and lentils. Pour pan juices from the pork over the meat.