BALSAMIC ROASTED PORK AND BERRY SALAD

INGREDIENTS

Yield: 4 People

• 1 Red Onion, thinly sliced
• 450 g Pork Tenderloin, ( 1 pound )
• 250 g Celery Ribs, sliced smaller lengthwise ( 8 oz )
• 3 TB Balsamic Vinegar
• 1 TB Olive Oil
• 2 t Dijon Mustard
• 2 t Oregano Leaves, chopped
• Salt and Pepper, to taste
• 1 handful Baby Spinach
• 1 1/2 cups Strawberries, hulled and sliced into thirds
• 1 cup Blackberries

INSTRUCTIONS

1. Pre-heat the oven to 220 deg C ( 440 deg F ) - spray a sheetpan with cooking oil
2. Arrange the Onion in the center of the sheetpan - place the Pork on top of the Onion - scatter the Celery all around the Pork and Onion 
3. Combine the Balsamic Vinegar, Olive Oil, Dijon Mustard and chopped Oregano leaves - pour over the Pork and Celery - season to taste with Salt and Pepper - roast 15 - 20 minutes or until done - remove from the oven and let the Pork rest 15 minutes before slicing
4. Toss together the Baby Spinach, roasted Celery and Onions and the Strawberries - transfer to a serving plate / dish
5. Top with thinly sliced Pork and Blackberries and serve