with Spring Salad
What you need to Get:
1 Bruemar Pork Tenderloin
+ 120 g rocket and spinach salad mix
+ 1 punnet cherry tomatoes, halved
+ 2 radishes, thinly sliced
+ 1 red capsicum, quartered
2 tablespoons white vine vinegar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon wholegrain mustard
What you Need to Do:
Lightly heat Grill/BBQ over medium heat. Place the Tenderloin on a greased BBQ plate. Cook for 12-15 minutes, turning only once. Then cover in foil & rest for 10 minutes.
Meanwhile make the dressing. Place vinegar, oil, honey and mustard in a jar. Shake until well combined. Season with salt and pepper.
Slice the Pork Tenderloin when cooked and rested.
Combine salad mix, cherry tomatoes, radishes and capsicum with sliced Pork Tenderloin in a large serving bowl.
Drizzle with the dressing and toss to combine. Serve.