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.