Pork Tenderloin and Apple Salad with Honey Mustard Dressing

Ingredients

• 500g pork tenderloin, thinly sliced 
• 2 large apples, cored and thinly sliced
• 200g baby spinach leaves 
• 1 fennel bulb, thinly sliced 
• 50g walnuts, toasted 
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon honey 
• 1 tablespoon whole grain mustard 
• Salt and freshly ground black pepper

Method

1. Season the pork tenderloin slices with salt and pepper. Heat a skillet with one tablespoon of olive oil over medium-high heat and sear the pork slices until golden and cooked through, about 2-3 minutes per side. Remove from heat and let them rest.
2. In a large salad bowl, combine the baby spinach leaves, sliced apples, and thinly sliced fennel.
3. In a small bowl, whisk together the remaining olive oil, cider vinegar, honey, and whole grain mustard to make the dressing. Season with salt and pepper to taste.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Arrange the salad on plates, top with seared pork tenderloin slices and sprinkle toasted walnuts over the top.