One of my absolute favourite dishes is this Pork Loin Beetroot Salad. It is light, crunchy and full of flavour. Super simple, quick and easy to make. If you are strapped for time this is a great meal to throw together.
Preheat oven 180°C / 350°F / Gas Mark 4
400 – 600g pork tenderloin
3 T coconut oil
1 T ground cumin
2 tsp sweet paprika
1 T chilli powder
1 tsp ea pink Himalayan salt & cracked black pepper
Beetroot Salad Ingredients:
2 medium sized fresh beetroot
1 carrot grated
1/2 cup blueberries
1 apple, cored and sliced into to shoe strings
1/4 green capsicum finely sliced
1 celery stick finely sliced
2 handfuls mixed salad greens
1 large shallot finely sliced
1 T sunflower seeds
Lime, cut into quarters
For the beetroot salad, peel, wash and cut the beetroot into cubes, toss in 1 T coconut oil, a pinch salt and roast in the oven for 35 – 45 minutes.
While the beetroot is roasting, prepare all your salad ingredients into a large bowl. Once the beetroot is cooked, allow to cool for 10 mins before adding to the salad mix.
Mix together the cumin, paprika, chilli powder, salt and pepper in a large bowl. Add the pork loin and rub the spices all over to coat the loin well. Melt 2 T coconut oil in a large non-stick pan over medium heat and add the pork loin. Cook on one side for 2 minutes and turn over, continue to cook turning every couple of minutes for 8 – 10 minutes, or until pork is golden and crispy on the outside and just cooked through on the inside. Remove the pork loin from the pan and allow to rest for 5 minutes before slicing into thin slices.
To serve, fill the plate with beetroot salad, a quarter of lime, top with sliced pork loin and squeeze over the lime juice
The main base of this salad is from my Nutritious Green Salad
Comment below the post and let me know if this recipe is your new favourite too! I love hearing from you!