Place the pork tenderloin in a dish. I use the lid off a glass casserole dish
Mix together the oils, herbs and garlic ( I use a Jamie Oliver Flavour Shaker). Pour contents into a jug
Pour the contents over the pork and place in the fridge overnight to marinade
The next day place the pork in a slow cooker and cook on high for 3 hours. Adding the oil marinade is optional. Don't cook for any longer or the pork with dry out.
Place the pork onto a chopping board and slice into medallions.
Place the medallions over a bed of spinach (or mixed salad).
- 1lb Pork loin
- 1/4 cup Extra Virgin Olive oil
- 30ml Balsamic vinegar
- 1/4 tsp black pepper
- 1/2 tsp Unrefined sea salt
- 1/2 tbs thyme
- 1/2 tbs Oregano
- 5 chopped garlic cloves (5tsp very lazy garlic)
- Fresh spinach