Pork, beetroot and orange salad

Detailed step-by-step description of how to cook the dish "Pork, beetroot and orange salad". Try it by all means

Recipe «Pork, beetroot and orange salad» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 350g pork fillets, trimmed and halved, salt and pepper, 2 tbsp olive oil, 1 small garlic clove, crushed, 3 tsp sherry vinegar , 400g can whole baby beets, drained and halved, 2 oranges, sliced, 75g baby spinach leaves, to serve .

Ingredients:

• 2 x 350g pork fillets, trimmed and halved 
• salt and pepper 
• 2 tbsp olive oil 
• 1 small garlic clove, crushed 
• 3 tsp sherry vinegar 
• 400g can whole baby beets, drained and halved 
• 2 oranges, sliced 
• 75g baby spinach leaves, to serve 

Instructions

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
2. Spray a large non-stick frying pan with oil spray and place over high heat. Sprinkle the pork with salt and pepper. Cook the pork in batches for 4-5 minutes, turning regularly until golden brown.
3. Place pork on lined tray and bake for 8-10 minutes or until cooked to your liking. Remove from the oven, cover and keep warm.
4. Meanwhile, return the pan to medium-low heat. Add the oil and garlic. Cook, stirring, for 2 minutes. Add the sherry vinegar, baby beets and salt and pepper to taste. Add the orange slices and cook for 1 minute or until warmed through.
5. To serve, slice the pork. Divide spinach leaves among serving plates and top with a little beetroot and orange salad, and pork. Drizzle with a little of the pan juices and serve immediately.