Spiced Pork Tenderloin with a Grilled Peach Salad
Juicy, tender and packed with flavour, it will take your salads to the next level and the grilled peaches, will leave you feeling peachy.
20 minutes
Easy
2
What you’ll need
INGREDIENTS
- 300g Pork Tenderloin
- 3 Tbsp. Harissa spice mix
- 3 peaches, pitted and cut into quarters
- Zest and juice of 1 lemon
- ¼ cup olive oil
- 3 Tbsp. balsamic vinegar
- 4 radishes, thinly sliced
- ½ cup croutons
- 150g brie cheese
- 3 cups rocket
- Salt and pepper, to season
How to make it
- Rub pork tenderloin with 2 Tbsp. of harissa spice mix. Place on fry-pan over med heat and cook for 10-15 mins. Set aside to rest covered.
- Bring a saucepan of water to the boil. Boil radishes for 3 mins or until tender.
- In a grill pan on high heat, cook peach quarters until lightly charred on each side.
- Combine remaining peaches, croutons, brie cheese and rocket in a bowl.
- In small bowl combine harissa spice, lemon zest and juice, balsamic vinegar. Season with salt and pepper.
- Slice pork tenderloin and toss through salad.
- Drizzle salad with dressing and serve immediately.
- Enjoy!
