Warm salad of pork tenderloin, beetroot and blue cheese

Name: warm salad of pork tenderloin, beetroot and blue cheese
Total time: 25 min
Yield: 5
Ingredients: 125 milliliters olive oil; 2 clove garlic; 1 brown baguette; 400 gram tenderloin; 500 gram cooked beet; 1 tablespoon balsamic vinegar; 2 tablespoon lemon juice; 1 tablespoon honey; 250 gram blue cheese; 1 crop lettuce; 1 crop oak leaf lettuce

Ingredients

Directions

Heat the oven grill. Mix the olive oil with garlic, salt and pepper. Brush the bread slices lightly with the oil and grill them under the grill.
Fry the pork tenderloin in 2 tablespoons of garlic oil for 2 minutes per side. Keep the meat warm under aluminum foil.
Roast the beet wedges for 2-3 minutes in the frying fat and quench with balsamic vinegar.
Mix the rest of the garlic oil with lemon juice and honey into a dressing.
Divide half of the cheese over the bread and put it for a moment under the grill.
Divide the lettuce over the plates. Put the pork tenderloin and beetroot on top, sprinkle the dressing over it. Sprinkle the cheese over it and place the baguette with melted cheese.