Sage & parsley rubbed pork with beetroot salad
2 tablespoons, chopped
3 teaspoons, chopped
1 zest(s) of 1
Pork Tenderloin, raw
Calorie controlled cooking spray
Sugar Snap Peas
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.
- Meanwhile, combine the parsley, sage and zest in a small bowl. Mist the pork with the cooking spray. Sprinkle both sides of the pork with the sage mixture. Mist a large non-stick frying pan with the cooking spray and put over a medium high heat. Add the pork and cook for 1 minute on each side or until browned. Transfer to the prepared baking tray.
- Roast the pork for 10 minutes or until just cooked through. Transfer it to a plate, cover with foil and set aside to rest for 2 minutes, then slice thinly.
- Meanwhile, drain and cube the beetroot and thinly slice the peas. Combine the beetroot, peas, rocket and olive oil in a large bowl and season to taste. Top the salad with pork and drizzle with the balsamic vinegar to serve.