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.