A healthy meal that’s perfect any day of the week!
Place the pork fillet into a large zip-lock bag. Add the vinegar, garlic and pepper to the bag, close up, and massage the marinade around the pork. Leave to marinade for 30 – 60 mins.
Combine capsicum, eggplant, red onion, zucchini into a large bowl. Drizzle with a generous amount of garlic olive oil (enough to coat everything), sprinkle in the mixed herbs, salt and pepper to taste and toss to coat evenly. Spread out onto a large baking tray. Remove pork from its marinade and lay onto a flat baking tray.
Pre-heat oven to 180°C. Put both the pork and the tray of vegetables in the oven for 45 – 50min.
Once cooked, remove pork from oven and leave to rest for 10mins before slicing. Combine the roasted veg, baby spinach and pine nuts onto a large platter or large salad bowl and toss together gently. Before serving, dot the salad with the goats cheese.
1 pork tenderloin fillet
½ cup balsamic vinegar
2 cloves of garlic, minced
Pinch of freshly ground pepper
2 red capsicums, cut into chunks
1 large or 2 small eggplants, cut into chunks
1 red onion, cut into chunks
2 zucchini, cut into chunks
3-4 large handfuls of baby spinach
¼ cup pine nuts, toasted
100g crumbly goats cheese
Garlic infused olive oil to drizzle
2 tsp dried mixed herbs
Salt and pepper to season