Spinach salad with pork tenderloin

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Light meal salad with spinach and pineapple and Eastern marinated pork tenderloin



 Finely chop the garlic and ginger and mix with the honey, oil and soy sauce. Pour this over the pork tenderloin and make sure it is well covered. You can also let the pork tenderloin marinate for an hour for a more intense taste, but it is not necessary. Heat a pan and sear the pork tenderloin over high heat. Then lower the heat and let it cook for another 10 to 15 minutes (depending on the thickness). It may still be a little rosé on the inside, but no longer raw.

 Divide some spinach and bean sprouts between the plates. Cut the pineapple into pieces and place on the salad. Remove the pork tenderloin from the pan and let it rest for a few minutes, then cut into slices and place on top of the salad. Sprinkle with some sesame seeds.

Source: Leukerecepten by leukerecepten-nl.
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