Pork Tenderloin Mediterranean Salad

Ingredients

• 180 g pork tenderloin, roasted
• 250 g mixed salad and olive oil
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Rub the 180 g pork tenderloin with garlic, smoked paprika, thyme and salt.
2. Toss leaves, cucumber, tomato, red onion and a few olives with 1 tsp olive oil, lemon and oregano — 250 g.
3. Sear on all sides for 3 minutes, then roast at 200 °C for 12–15 minutes until 63 °C inside. Rest for 5 minutes and slice.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the mixed salad first, the Pork Tenderloin on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.