Roasted pork tenderloin with spinach and avocado

Name: roasted pork tenderloin with spinach and avocado
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium oranges; 2 tl Indian curry sauce; 5 el traditional olive oil; 1 toe garlic; 250 g tenderloin; 2 tl French mustard; 300 g fresh spinach; 30 g fresh basil; 1 kg boiled beetroot bak à 500 g; 2 avocado

Roasted pork tenderloin with spinach, beetroot, avocado and basil.

Ingredients

Directions

Squeeze out the orange. Stir in the curry paste with half of the orange juice and the oil. Press the garlic above it.
Rub the pork tenderloin with it and let it rest for 15 minutes. Roast the meat on high heat around brown in a pan with non-stick coating (without fat).
Place a lid diagonally on the pan and let the meat cook over medium heat for 10-15 minutes. Times regularly.
Meanwhile, in a large bowl, whisk the rest of the orange juice into a dressing with the olive oil, mustard and season with salt and pepper.
Scoop the spinach and the basil leaves through. Remove the skin from the beetroot and cut into cubes.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into pieces.
Spread the spinach over deep plates and place the beetroot and avocado on it. Cut the pork tenderloin into thin slices and place the slices on the vegetables.