Pork, Beet And Goat Cheese Salad - cooking recipe

Ingredients

2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tbsp olive oil
1 1/4 lb pork tenderloin
5.25 oz mixed greens
1 lb cooked beets, cut into wedges
7 oz radishes, thinly sliced
4.5 oz soft goat cheese, crumbled
1 oz fresh chives, snipped

Preparation

To make the mustard dressing, whisk together vinegar and mustard. Whisk in oil and season.
Lightly coat a frying pan with oil. Sear pork over high heat for 2 mins per side, until browned. Reduce heat and cook for 8 mins, or until cooked to your liking. Let rest for 5 mins then slice.
Meanwhile, combine mixed greens, beets and radishes in a large bowl. Add sliced pork and dressing. Toss to coat. Serve topped with goat cheese and sprinkled with chives.