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Categories:
olive oil garlic mustard pork tenderloin baby spinach tangerines red onion mint leaves nuts tangerine juice extra-virgin olive oil red wine vinegar honey mustard
Viewed: 54 - Published at: 3 years agoIngredients
- 2 teaspoons olive oil
- 1 clove garlic crushed
- 2 teaspoons dijon mustard
- 1 pork tenderloin about 1 lb
- 6 ounces baby spinach leaves
- 2 tangerines peeled, segments halved lengthwise
- 1 red onion small, thinly sliced
- 1/2 cup mint leaves
- 2 tablespoons toasted pine nuts
- 1 tangerine
- 2 tablespoons juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Method
- Combine olive oil, garlic and mustard. Rub all over pork. Season to taste.
- Preheat a grill pan or skillet on high heat. Cook pork 8-10 mins, turning, until well browned and cooked to desired doneness. Transfer to a plate. Let stand, loosely covered with foil, for 10 mins.
- Combine spinach, tangerines, red onion and mint in a large salad bowl.
- For the dressing, whisk all ingredients in a small bowl. Season to taste.
- Thinly slice pork and add to salad. Drizzle dressing over salad and sprinkle with pine nuts.
