Ingredients
3 small | Pears, use up to 4, firm but ripe (Main) |
2 Tbsp | Olive oil |
350 g | Pork tenderloin, use up to 400g, trimmed and thinly sliced (Main) |
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
1 Tbsp | Dijon mustard |
2 Tbsp | Olive oil |
1 Tbsp | Apple cider vinegar |
1 Tbsp | Apple juice |
Directions
- 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.