Roast Pork Tenderloin Rainbow Salad

Add colour to your dinner with this beautiful roast pork tenderloin rainbow salad with honey mustard gravy.

 

20 mins
Capable Cooks
20 people

What you’ll need

400g pork tenderloin

500g Kent pumpkin, deseeded, cut into wedges

Olive oil, to drizzle

Salt and pepper, to season

1 orange, peeled, thinly sliced

250g cooked beetroot, thinly sliced

3 tomatoes, cut into wedges

120g mixed salad leave

50g pomegranate arils

 

Honey Mustard Gravy

4 Tbsp. gravy granules

300ml water

50ml honey

2 Tbsp. wholegrain mustard

 

How to make it

 

  1. Preheat fan-forced oven to 200°C and line two trays with baking paper.
  2. Place tenderloin and pumpkin on trays. Drizzle with olive oil and season with salt and pepper. Roast for 20 mins or until pork is cooked through and pumpkin is tender. Once cooked, leave the pork to rest.
  3. Meanwhile in a pan, mix together all the gravy ingredients over med. heat. Stirring throughout, bring to a simmer then reduce to a low heat. Once the gravy reaches your desired consistency take it off the heat.
  4. In a bowl toss together orange, beetroot, tomatoes, salad leaves and pomegranate arils to the pumpkin.
  5. Place the salad on a platter and top with slices of pork tenderloin. Serve drizzled with honey mustard gravy.
Tenderloin-RAW-cutout - Copy

400g pork tenderloin

500g Kent pumpkin, deseeded, cut into wedges

Olive oil, to drizzle

Salt and pepper, to season

1 orange, peeled, thinly sliced

250g cooked beetroot, thinly sliced

3 tomatoes, cut into wedges

120g mixed salad leave

50g pomegranate arils

 

Honey Mustard Gravy

4 Tbsp. gravy granules

300ml water

50ml honey

2 Tbsp. wholegrain mustard

 

 

  1. Preheat fan-forced oven to 200°C and line two trays with baking paper.
  2. Place tenderloin and pumpkin on trays. Drizzle with olive oil and season with salt and pepper. Roast for 20 mins or until pork is cooked through and pumpkin is tender. Once cooked, leave the pork to rest.
  3. Meanwhile in a pan, mix together all the gravy ingredients over med. heat. Stirring throughout, bring to a simmer then reduce to a low heat. Once the gravy reaches your desired consistency take it off the heat.
  4. In a bowl toss together orange, beetroot, tomatoes, salad leaves and pomegranate arils to the pumpkin.
  5. Place the salad on a platter and top with slices of pork tenderloin. Serve drizzled with honey mustard gravy.
Tenderloin-RAW-cutout - Copy

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