Balsamic pork tenderloin warm mediterranean salad

A healthy meal that’s perfect any day of the week!

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30 mins
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1 mins
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  1. 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.
  2. 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.
  3. Pre-heat oven to 180°C. Put both the pork and the tray of vegetables in the oven for 45 – 50min.
  4. 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
balsamic pork ternderloin med salad.jpg

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