Savoury pork and sweet nectarine pair up to take center stage in this macro conscious meal. Mini but mighty capers bring a burst of much needed brininess to the honey mustard dressing while goat cheese brings a creamy and subtle tartness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Pork Tenderloin
113 g
Spring Mix
1 unit(s)
Stone Fruit
¼ cup
Goat Cheese
28 g
Almonds, sliced
(Contains Almonds)
30 g
Capers
(May contain Tree nuts, Fish, Milk, Sulphites)
1 unit(s)
Honey
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
3 tbsp
Oil*