2 pork tenderloins
10 cups of baby spinach
1 head of radicchio
1-200 grams of plain white goat cheese
Extra virgin olive oil
Pure maple syrup
Prepare the salad by rinsing off the baby spinach and cutting up the radicchio so that the pieces are fairly thin (around 4 cm wide.) Next, cut the apricots into slices/wedges. They will add a great fruity and summery feel to the salad!
Next, prepare the dressing.
1 cup of dressing:
- 3 tablespoons of extra virgin olive oil
- 1/3 cup of balsamic vinegar
- 2/3 cup of pure maple syrup
Mix the ingredients together thoroughly.
Now for the tenderloin! Lightly brush with the tenderloin with olive oil, then prepare the spices in a bowl.
For 1 tenderloin: (in this case we are making two, so it must be doubled)
- ½ tablespoon of garlic powder
- ½ tablespoon of onion powder
- a pinch of salt and pepper
- 1 full tablespoon of basil
- 1 tablespoon of thyme
Mix the ingredients together in a bowl, and add the tenderloin. The oil coating will enable the spices to coat the whole piece of meat. Put the tenderloins on the barbecue and sear all sides. Remove them from the barbecue and place them in an oven at 375°. The internal temperature of the meat should be 150°, which you can check with a meat thermometer.
Let the meat rest for 5 minutes before slicing it and adding it to the salad.
Mix all of the ingredients together in a salad bowl. Crumble the goat cheese on top, and thinly slice the tenderloin. Pour the maple balsamic dressing on top.