Grilled pear salad with pork tenderloin
Photo by Tam West
|3 small||Pears, use up to 4, firm but ripe|
|2 Tbsp||Olive oil|
|350 g||Pork tenderloin, use up to 400g, trimmed and thinly sliced|
|4 large handfuls||Salad leaves, including baby spinach|
|150 g||Soft goat's cheese, sliced or crumbled|
|1 small handful||Mint leaves, finely shredded or torn|
For the dressing
- Heat a barbecue grill plate until hot.
- Quarter the pears, remove core and gently toss in 1 tablespoon olive oil. Place on the grill and grill until dark grill lines appear, then turn over and grill the other side. Remove and set aside.
- Rub the pork slices with the remaining 1 tablespoon olive oil and place on the hot grill. Grill for 1 minute on each side, then transfer to a plate and season with salt and freshly ground black pepper.
- Make the dressing by placing all the ingredients in a small jar. Season and shake well.
- To serve, arrange the salad leaves, pears and pork on a large serving plate. Scatter over the goat’s cheese and mint leaves. Drizzle with the dressing and serve.