Ingredients
500g Pork tenderloin
1 tsp Olive oil
2 Corn cobs
3 med Peaches
1 punnet Cherry tomatoes
1 bag Salad vegetables
1/4 cup Pecans
Dressing
1 Tbsp Dijon mustard
1 Tbsp Honey
2 Tbsp Apple cider vinegar
3 Tbsp Olive oil
Methods
Pat the pork dry with a paper towel, then season with salt and pepper.
Place the corn (still in the husk) in the microwave for 3 minutes. Remove the husk ready to grill.
Peel and slice the peaches.
Heat a pan or grill with the olive oil over a medium- high heat and grill the pork on all sides until browned.
Bring the heat to low, cover and let it cook for a further 8-10 minutes or until the pork is cooked through. Remove from the heat and let it rest, before slicing into pieces.
Meanwhile, grill the peach slices, pecans and corn for 1-2 minutes each side.
Next prepare the salad by cutting the corn off the cob and halving the cherry tomatoes.
Combine all the salad ingredients together, then top with the sliced pork.
Pour over the dressing and toss together before serving.
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