Ingredients

• 4 x potatoes
• 2 x carrot
• 50 g bacon
• 250 g pork tenderloin
• 1 x orange
• 2 tbsp extra virgin olive oil
• ½ tsp dijon mustard
• 2 handful kale
• 1 x shallots
• 100 g feta cheese

Method

1. Dice the potatoes, carrots and bacon and roast in the oven at 225 degrees for about 15 minutes until the bacon is crispy and the vegetables are golden brown.
2. Season the tenderloin with salt and pepper and fry on all sides for approximately 3 minutes. Finally, leave to rest on low heat in the pan for 20 minutes.
3. Make a simple dressing by halving the orange and squeezing the juice from half into a bowl. Add olive oil and coarse mustard (can be omitted), and whisk together. Season with salt and pepper.
4. Chop the kale and place to a bowl. Add the dressing. Massage the kale with your hands until it softens. This makes the kale easier to eat and digest, and tastes less bitter.
5. Slice the shallot and dice the rest of the orange.
6. Add all the vegetables to the salad bowl. Combine, and top it off with bacon, tenderloin and feta cheese.