The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 large potatoes
- 2 onion
- 1 pepper
- 1 unwaxed lemon
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 4 free-range pork loins
- 1 garlic clove
- 1 tsp fennel seeds
- 80g greek style yoghurt (Milk)
- 1 tbsp tahini (Sesame)
- 1 cucumber
- 40g mixed salad leaves
Allergens
Contains:
Milk, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 623Kcal |
| 471kJ | 2605kJ | |
| Fat | 5.0g | 28g |
| of which saturates | 1.7g | 9.5g |
| Carbohydrates | 9g | 50g |
| of which sugars | 1.6g | 9.1g |
| Protein | 7.5g | 42g |
| Salt | 0.05g | 0.25g |
| Fibre | 1.4g | 7.7g |
High protein
New
8 plants
Greek-style Pork Steak with Oregano Wedges, Cucumber Salad & Tahini Yoghurt
Let the flavours of sunny Greece brighten your kitchen with our tender British free-range pork, flavoured with fragrant fennel seeds, garlic and vibrant lemon zest, then sizzled to perfection. Dish up alongside sweet roast pepper and onion, and golden potato wedges, tossed in herby oregano. A refreshing cucumber salad and creamy tahini yoghurt complete the dish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a large bowl, a small bowl & a grater
Get started
- Cut the potatoes into wedges and add to a lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, thinly slice 1 onion, then cut the remaining into 1cm wedges. Thinly slice the pepper. Zest the lemon, then cut into 6 wedges
- In the large bowl, combine the sliced onion, the juice of 2 lemon wedges and a pinch of salt. Set aside
Roast the veg & fry the pork
- After 10 mins, add the onion wedges and pepper to the potato tray. Toss together with half the oregano and roast for a further 18-20 mins, until soft and golden
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper
Make the yoghurt & add the flavour
- Finely chop or crush the garlic
- In the small bowl, combine the tahini, yoghurt, garlic, the juice of 1 lemon wedge, a pinch of salt and pepper and 1 tbsp water. Mix well, taste and season with more lemon, salt and pepper if needed
- After 12 mins, transfer the pork to the other lined baking tray. Coat with the fennel seeds, the remaining oregano, lemon zest and 1 tsp olive oil. Bake for 8 mins, until cooked through
Last bits
- Slice the cucumber into 1/2 cm thick half-moons and add to the pickled onion bowl. Toss to combine
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Plate up
- Toss the salad leaves through the onion and cucumber
- Spoon the tahini yoghurt onto 4 plates and top with the pork. Share the wedges, roast veg and salad alongside. Serve with any remaining lemon wedges and tahini yoghurt on the side
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