BALSAMIC PORK TENDERLOIN WITH WARM MEDITERRANEAN SALAD

BALSAMIC PORK TENDERLOIN WITH WARM MEDITERRANEAN SALAD

Try this easy balsamic pork tenderloin with warm Mediterranean salad recipe.

PREPARATION TIME
30 minutes
COOKING TIME
1 hour 20 minutes

INGREDIENTS

for 4 to 6 servings
1 pork tenderloin fillet
½ cup balsamic vinegar
2 cloves of garlic, minced
Pinch of freshly ground pepper
2 red capsicums, cut into chunks
1 large or 2 small eggplants, cut into chunks
1 red onion, cut into chunks
2 zucchini, cut into chunks
3-4 large handfuls of baby spinach
¼ cup pine nuts, toasted
100g crumbly goats cheese
Garlic infused olive oil to drizzle
2 tsp dried mixed herbs
Salt and pepper to season
PREPARATION TIME
30 minutes
COOKING TIME
1 hour 20 minutes

PREPARATION

1
Place the pork fillet into a large zip-lock bag. Add the vinegar, garlic and pepper to the bag, close up, and massage the marinade around the pork. Leave to marinade for 30 – 60 mins.
2
Combine capsicum, eggplant, red onion, zucchini into a large bowl. Drizzle with a generous amount of garlic olive oil (enough to coat everything), sprinkle in the mixed herbs, salt and pepper to taste and toss to coat evenly. Spread out onto a large baking tray. Remove pork from its marinade and lay onto a flat baking tray.
3
Pre-heat oven to 180°C. Put both the pork and the tray of vegetables in the oven for 45 – 50min.
4
Once cooked, remove pork from oven and leave to rest for 10mins before slicing. Combine the roasted veg, baby spinach and pine nuts onto a large platter or large salad bowl and toss together gently. Before serving, dot the salad with the goats cheese.