Photo of Sage & parsley rubbed pork with beetroot salad by WW

Sage & parsley rubbed pork with beetroot salad

Points® value
Total Time
20 min
8 min
12 min
Fresh herbs add lots of flavour and colour to this succulent pork tenderloin


Parsley, fresh

2 tablespoon(s), chopped

Sage, fresh

3 teaspoon(s), chopped


1 zest(s) of 1

Pork Tenderloin, raw

600 g

Calorie controlled cooking spray

4 spray(s)

Pickled beetroot, no added sugar

450 g

Sugar Snap Peas

150 g


100 g

Olive Oil

2 teaspoon(s)

Balsamic vinegar

2 teaspoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.