• 60g pitta bread Pitta Bread, white
• 120g Pork Tenderloin Pork Tenderloin, roasted
• 15g pesto Pesto, green
• 40g spinach Spinach, raw
• 40g carrots Carrots, raw
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

2. 2

   Warm or toast the pitta.

3. 3

   Spread with the pesto, then layer the leaves, spinach, carrot and pork tenderloin.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

Tap ingredients and steps to tick them off as you cook.