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    Ingredients

    1 pork tenderloin fillet
    ½ cup balsamic vinegar
    2 cloves of garlic, minced
    Pinch of freshly ground pepper

    Salad:  
    2 red capsicums, cut into chunks
    1 large or 2 small eggplants, cut into chunks
    1 red onion, cut into chunks
    2 zucchini, cut into chunks
    3-4 large handfuls of baby spinach
    ¼ cup pine nuts, toasted
    100g crumbly goats cheese
    Garlic infused olive oil to drizzle
    2 tsp dried mixed herbs
    Salt and pepper to season

    Directions

    Pre-heat oven to 180 degrees Celsius.  

    Place the pork fillet into a large zip-lock bag. Add the vinegar, garlic and pepper to the bag, close up, and massage the marinade around the pork. Leave to marinade for 30 – 60 mins.

    Combine capsicum, eggplant, red onion, zucchini into a large bowl. Drizzle with a generous amount of garlic olive oil (enough to coat everything), sprinkle in the mixed herbs, salt and pepper to taste and toss to coat evenly. Spread out onto a large baking tray (its ok if everything overlaps and squishes together).

    Remove pork from its marinade and lay onto a flat baking tray. Put both the pork and the tray of vegetables in the oven for 45 – 50min.

    Once cooked, remove pork from oven and leave to rest for 10mins before slicing. Combine the roasted veg, baby spinach and pine nuts onto a large platter or large salad bowl and toss together gently. Before serving, dot the salad with the goats cheese.

     




    Cooking Time: >1 hr
    Dish Type: Salad
    Occasion: Casual
    Special Diets: None
    Cuisine:
    Kids Friendly: Probably not