Pork Tenderloin Salad

One of my favorite ways to cook pork tenderloin is to barbecue it. My husband usually does the barbecuing but our BBQ is packed away with the rest of our furniture. Pork fillet or tenderloin is a long thin cylindrical cut often around 6-8cm in diameter. One of the best sources of thiamin is pork. Thiamin is necessary for the metabolism of carbohydrates. It’s also essential for the growth and repair of nerve and muscle tissues and helps maintain appetite. Click here for more information on the health benefits of pork. For this dish I marinated the pork (roughly 20 minutes) in a mixture of crushed garlic, olive oil, salt and pepper and added some ground Italian seasoning. Thirty minutes is all you need to prepare this dish!

Serves 4
450-500g pork tenderloin
250g fresh rocket
250g tomatoes, chopped
400g zucchini, sliced and quartered
250g fresh baby spinach
1 clove chopped garlic
1 tablespoon olive oil
1/2 lemon
olive oil

Combine washed rocket and spinach on a platter. Add tomatoes and chopped garlic to the rocket and spinach. Add a splash of olive oil over the salad and season with salt and pepper. Sauté the zucchini in olive oil until soft, squeeze lemon juice over the zucchini and then remove from pan to cool to room temperature. When cool, toss the zucchini with the salad. In the same pan, fry the pork until golden brown. Remove from pan and slice into 1/4 inch pieces. Return these slices to the pan and cook until the meat is no longer pink. Arrange on top of the mixed salad and serve.

The Culinary Chase’s Note: Serve this with your favorite French or Italian bread. This salad can be served as a main dish or on the side. Adding some crumbled feta cheese is another way to dress this up! Enjoy!