Pork And Tangerine Salad - cooking recipe

Ingredients

2 tsp olive oil
1 clove garlic, crushed
2 tsp Dijon mustard
1 None pork tenderloin (about 1 lb)
6 oz baby spinach leaves
2 None tangerines, peeled, segments halved lengthwise
1 small red onion, thinly sliced
1/2 cup mint leaves
2 tbsp toasted pine nuts
None None FOR THE DRESSING
1 None tangerine, peel finely grated and 2 tbsp juice
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard

Preparation

Combine olive oil, garlic and mustard. Rub all over pork. Season to taste.
Preheat a grill pan or skillet on high heat. Cook pork 8-10 mins, turning, until well browned and cooked to desired doneness. Transfer to a plate. Let stand, loosely covered with foil, for 10 mins.
Combine spinach, tangerines, red onion and mint in a large salad bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Thinly slice pork and add to salad. Drizzle dressing over salad and sprinkle with pine nuts.