6 leaves of iceberg lettuce
5 cherry tomatoes
2 pieces of pork loin
mustard Sarepska Parczew
salt and pepper
wash and rinse Pork tenderloin, dry it with a paper towel. Cut it into 2 pieces and smear each of them on both sides with oil. Season with a little salt and pepper. We grill loins on both sides until browned. Let them stand for cooling off. Rinse iceberg lettuce and tomatoes and drain on a sieve. Pour chopped lettuce and tomatoes into a large bowl.
Grilled pork tenderloin cut into 0.5-1.0 cm strips and arrange on lettuce.
It was then a little parsley garnish with parsley.