Neutral cooking oil with a high smoke point, like vegetable or sunflower oil
450g pork tenderloin
1 medium lettuce head, washed and torn into small pieces
½ cucumber, thinly sliced
1 to 2 small tomatoes, diced
6 to 8 red radishes, ends removed and thinly sliced
2 ripe peaches, pitted and thinly sliced (can be substituted with Fuyu persimmons)
1 Large handful of oregano, basil and/or parsley, leaves picked and roughly chopped
240g pita chips, broken into bite-sized pieces
Peach Balsamic Vinaigrette
4 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of peach jam
½ tablespoon of dijon or other grainy mustard
