Pork tenderloin pear salad

This elegant salad combines tender slices of pan-seared pork tenderloin with crisp pears, peppery radishes, and creamy feta cheese, all tossed with fresh mixed greens and sweet dried cranberries. The honey mustard dressing ties everything together with a perfect balance of tangy and sweet flavours, making this a sophisticated yet simple dish ideal for lunch or a light dinner.

Cut:
  • Portions: 4
  • Prep: 15 minutes
  • cook: 15 minutes

Ingredients

For the pork tenderloin

  • 500 g pork tenderloin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme

For the salad

  • 4 cups mixed salad greens (rocket, lettuce, baby spinach)
  • 2 firm pears, cored and thinly sliced
  • 6-8 radishes, thinly sliced
  • 1 small beetroot, cooked and sliced into thin wedges
  • 100 g feta cheese, cubed
  • ½ cup dried cranberries
  • ¼ cup toasted walnuts or pecans (optional)

For the honey mustard dressing

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon wholegrain mustard
  • Salt and black pepper to taste

Method

Prepare the pork: Pat the pork tenderloin dry with paper towel. Season generously with salt, black pepper, garlic powder, and dried thyme, rubbing the spices into the meat.

Cook the pork: Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side. Reduce heat to medium and continue cooking for 8-10 minutes, turning occasionally, until the internal temperature reaches 63°C. Remove from heat and let rest for 5-10 minutes before slicing into medallions about 1 cm thick.

Make the dressing: While the pork is resting, whisk together the olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey, wholegrain mustard, salt and black pepper in a small bowl until well combined and emulsified.

Assemble the salad: In a large serving bowl or platter, arrange the mixed salad greens as a base. Top with sliced pears, radishes, and beetroot wedges. Add the sliced pork tenderloin, then scatter the feta cheese cubes and dried cranberries over the top. Sprinkle with toasted walnuts or pecans if using.

Dress and serve: Drizzle the honey mustard dressing over the salad just before serving, or serve the dressing on the side. Toss gently if desired, or serve as a composed salad.

Serving suggestion: This salad makes a complete meal on its own but pairs beautifully with crusty bread or warm dinner rolls. For a more substantial meal, serve alongside roasted sweet potato wedges or a grain like quinoa or couscous. A glass of crisp white wine or sparkling water with lemon complements the fresh flavours perfectly.