Sage & parsley rubbed pork with beetroot salad
1
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Fresh herbs add lots of flavour and colour to this succulent pork tenderloin
Ingredients
Parsley, fresh
2 tablespoon(s), chopped
Sage, fresh
3 teaspoon(s), chopped
Lemon
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
Rocket
100 g
Olive Oil
2 teaspoon(s)
Balsamic vinegar
2 teaspoon(s)
Instructions
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.
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