SunPork Fresh Foods Super Crunchy Honey Pork
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



What you’ll need


  • 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

  1. 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.
  2. Bring a saucepan of water to the boil. Boil radishes for 3 mins or until tender.
  3. In a grill pan on high heat, cook peach quarters until lightly charred on each side.
  4. Combine remaining peaches, croutons, brie cheese and rocket in a bowl.
  5. In small bowl combine harissa spice, lemon zest and juice, balsamic vinegar. Season with salt and pepper.
  6. Slice pork tenderloin and toss through salad.
  7. Drizzle salad with dressing and serve immediately.
  8. Enjoy!