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Greek-style Pork Loin with Oregano Wedges & Tahini Yoghurt
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High protein
1/3 daily fibre
New
8 plants
Serving size
Ingredients
- 1 tsp dried oregano
- 1 unwaxed lemon
- 1 pepper
- 1 onion
- 2 large potatoes
- 1 tbsp tahini (Sesame)
- 20g mixed salad leaves
- 2 free-range pork loins
- 2 garlic clove
- 1 midi cucumber
- 80g greek style yoghurt (Milk)
- 1 tsp fennel seeds
Nutritional Information
Calories: 679
Protein: 43g
Carbs: 57g
Fat: 31g
Ingredients
- 1 midi cucumber (use half)
- 20g mixed salad leaves (use half)
- 1 free-range pork loin
- 1 pepper (use half)
- 1 onion (use half)
- 2 large potatoes
- 1 tsp dried oregano (use half)
- 1 tbsp tahini (use half) (Sesame)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lemon (use half)
- 1 garlic clove (use half)
- 1 tsp fennel seeds (use half)
Nutritional Information
Calories: 825
Protein: 46g
Carbs: 95g
Fat: 28g
Greek-style Pork Loin with Oregano Wedges & Tahini Yoghurt
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium frying pan, a medium bowl, a small bowl & a grater
Get started
- Cut the potatoes into wedges and add to the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, thinly slice half the onion. Cut the remaining into 1cm wedges. Thinly slice the pepper. Zest half the lemon, then cut into 6 wedges
- In the medium 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. Toss together with half the oregano and roast for a further 15-20 mins, until soft and golden
- Heat the medium 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, half the garlic, the juice of 1 lemon wedge and a pinch of salt and pepper. Mix well, taste and season with more lemon, salt and pepper if needed
- After 12 mins, sprinkle the pork with the fennel seeds, remaining oregano, remaining garlic and a pinch of lemon zest. Turn to coat, move the potato and veg to one side of the lined tray, then transfer the pork to the other side and bake for 8 mins, until cooked through
Bring it all together
- Slice the cucumber into 1/2 cm thick half-moons and add to the medium bowl
- 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
- Thinly slice the pork against the grain
Plate up
- Toss the salad leaves through the onion and cucumber
- Spoon the tahini yoghurt onto 2 plates and top with the sliced 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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